I'm told that spinach is good for me but I am struggling to find a way
to prepare it that I enjoy. Just h ad some straight from the garden
that I wilted in a wok in some oil in which I'd lightly sauted some
ginger and garlic. Result was OK but not interesting. Anyone have any
ideas for ways of preparing it that could be considered both tasty and
healthy (ie no cream/cheese)

Steve

On Sat, 26 Jul 2008 20:19:07 +0200, Steve Y >
wrote:

>I'm told that spinach is good for me but I am struggling to find a way
>to prepare it that I enjoy. Just h ad some straight from the garden
>that I wilted in a wok in some oil in which I'd lightly sauted some
>ginger and garlic. Result was OK but not interesting. Anyone have any
>ideas for ways of preparing it that could be considered both tasty and
>healthy (ie no cream/cheese)

A dash of nutmeg and some lemon perk up wilted spinach. I like raw
baby spinach in a salad. You might enjoy raw baby spinach leaves as
the greens on a sandwich or wrap.

Tara

Steve Y wrote:
> I'm told that spinach is good for me but I am struggling to find a way
> to prepare it that I enjoy. Just h ad some straight from the garden
> that I wilted in a wok in some oil in which I'd lightly sauted some
> ginger and garlic. Result was OK but not interesting. Anyone have any
> ideas for ways of preparing it that could be considered both tasty and
> healthy (ie no cream/cheese)
>
> Steve

To stay within healthy how about adding some more flavor with some red
pepper, soy sauce and a couple drops of sesame oil?

Or you could give it an Indian twist and add onion, hot chilis and garam
masala.

On Jul 26, 11:19 am, Steve Y > wrote:
> I'm told that spinach is good for me but I am struggling to find a way
> to prepare it that I enjoy. Just h ad some straight from the garden
> that I wilted in a wok in some oil in which I'd lightly sauted some
> ginger and garlic. Result was OK but not interesting. Anyone have any
> ideas for ways of preparing it that could be considered both tasty and
> healthy (ie no cream/cheese)
>
1. Cook bacon, add minced garlic and spinach, cook till shiny and
just wilted and remove to bowl. Add red wine vinegar and an optional
touch of sugar to bacon fat, swirl around, dress spinach with it.
Optional: sliced hard-cooked eggs.

2. Raw, torn up, in salad.

3. Jade soup. Parboil 12-20 fresh spinach leaves 30-60 seconds,
drain, squeeze as dry as possible, chop well. Bring 4 cups chicken
stock to boil with 1 TB sherry. While that's heating, mince a chicken
breast, sprinkle it with cornstarch and season with salt, mix
together. (Nowadays you can buy ground chicken but I don't know if
it's any good. Mincing a breast yourself is not difficult; with
practice you can use two knives or cleavers to make quick work of
it.) Whip 2 egg whites until stiff, then mix the chicken into the egg
whites. When stock boils, add spinach, then egg white/chicken
mixture. Taste for salt. Serve as soon as chicken is cooked, 2 to 5
minutes. -aem

> 1. Cook bacon, add minced garlic and spinach, cook till shiny and

I'm in favor of cooked bacon for the grease pan fried portion of spinach!

Nothing non-fat about it but tasty.

Andy

Steve Y wrote:
> I'm told that spinach is good for me but I am struggling to find a way
> to prepare it that I enjoy. �Just h ad some straight from the garden
> that I wilted in a wok in some oil in which I'd lightly sauted some
> ginger and garlic. Result was OK but not interesting. Anyone have any
> ideas for ways of preparing it that could be considered both tasty and
> healthy (ie no cream/cheese)

One of my favorites is very simple, mashed potatoes with lots of
chopped spinach and caramelized onions.... naturally it goes well with
meat loaf and gravy. Or you can prepare Spanakopita using mashed
potatoes in place of the cheese. Of course the onions are best
caramelized in chicken schmaltz.

Here are 1,198 spinach recipes:
http://www.justvegetablerecipes.com/inxspi.html

"Steve Y" > wrote in message
...
> I'm told that spinach is good for me but I am struggling to find a way to
> prepare it that I enjoy. Just h ad some straight from the garden that I
> wilted in a wok in some oil in which I'd lightly sauted some ginger and
> garlic. Result was OK but not interesting. Anyone have any ideas for ways
> of preparing it that could be considered both tasty and healthy (ie no
> cream/cheese)
>
> Steve

Use a very large (as large as you have) or a Wok.

Smash & mince 2 cloves of garlic per pound of spinach.

Use a High flame.

When the pan is hot add some EVOO ( enough for a light coat on the bottom of
the pan. Add the minced garlic. When the garlic begins to brown add 1/4
cup of Balsamic (not the good stuff) to stop the cooking and reduce the
balsamic. When the vinegar has stabilized (steaming slowed) start adding as
much spinach as the pan will hold. Salt the top and begin turning with
tongs. As the spinach wilts you can add more if you like and continue
turning..

When the spinach is wilted (NOT COOKED) uniformly turn off the heat and add
the juice of a fresh lemon.

You're done. -This is a very fast process and can be done while the grilled
meat is resting before serving.

A final note - cooking spinach can release a ton of green spinach juice into
the pan. If you cook it to that point you might as well be eating canned
spinach. Yuk.


--
Old Scoundrel

(AKA Dimitri)

Steve Y > wrote:

> Anyone have any
> ideas for ways of preparing it that could be considered both tasty and
> healthy (ie no cream/cheese)

Simple spinach soup. Amounts are very approximate.

1 medium onion, chopped
1 tablespoon clarified butter
2 small potatoes, peeled and sliced finely
about 2 quarts chicken stock, preferably home-made
1.7 pounds finely chopped young spinach
salt and freshly-ground black pepper
eggs, as many as needed, hard boiled (but with the yolk not quite set)
and finely chopped
lemon juice, to taste (optional)
sour cream, to taste (optional)

Fry the onion in clarified butter until golden, add the potatoes and fry
until they take up some colour. Add boiling chicken stock and cook
until the potatoes are ready. Add the spinach and cook for a couple of
minutes. Season with salt and pepper to taste. Now you can add a
splash of lemon juice if desired, that is, if you want the soup to taste
somewhat similar to sorrel soup. Whether or not you use the lemon
juice, you can choose to add a dollop of sour cream in each plate. In
any case, put a chopped egg in each plate. Simple and rather good.

Victor

On Sat, 26 Jul 2008 20:19:07 +0200, Steve Y >
wrote:

>I'm told that spinach is good for me but I am struggling to find a way
>to prepare it that I enjoy. Just h ad some straight from the garden
>that I wilted in a wok in some oil in which I'd lightly sauted some
>ginger and garlic. Result was OK but not interesting. Anyone have any
>ideas for ways of preparing it that could be considered both tasty and
>healthy (ie no cream/cheese)

You might reconsider your aversion to cheese.
http://lowfatcooking.about.com/od/faqs/f/cheese.htm
>
I've never cooked spinach with both ginger and garlic, but I love
sautéed fresh spinach with oodles of garlic. Use spinach in soup....
albondigas, italian sausage soup, minestrone, pinto bean soup. You
get the picture. Try Joe's Special, stuffed breast of veal or lamb,
spanakopita (use half cottage cheese and half feta instead of all
feta) - there are tons of spinach recipes.
http://www.spinachrecipes.org/
http://recipes.lovetoknow.com/wiki/C...pinach_Recipes
http://homecooking.about.com/library.../blspinach.htm

Here are two recipes for you, just in case you change your mind about
cheese.

Gnudi
Recipe courtesy Giada De Laurentiis

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 6 servings
User Rating: 4 Stars


1 cup whole milk ricotta cheese (use skimmed, it's no biggie)
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan (don't cheap out, use the good stuff)
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated (I make my own)

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and
yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to
small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess.
Slide formed gnudi into the boiling water. Be careful not to
overcrowd the pan; work in batches if necessary. Remove the gnudi
using a slotted spoon after they float to the top and have cooked for
about 4 minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.

Episode#: EI0802
Copyright © 2006 Television Food Network, G.P., All Rights Reserved



Chicken Saltimbocca
Recipe courtesy Giada De Laurentiis

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto (I use black forest ham)
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Place the chicken cutlets flat on the work surface. Sprinkle the
chicken with salt and pepper. Lay 1 slice of prosciutto (I use 1/2 a
slice of paper thin ham) atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the
spinach with salt and pepper. In a small bowl, toss the spinach with
1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices.
Sprinkle the Parmesan evenly over each. Beginning at the short
tapered end, roll up each chicken cutlet as for a jellyroll. Secure
with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over
high heat. Add the chicken and cook just until golden brown, about 2
minutes per side. Add the chicken broth and lemon juice, and scrape
the browned bits off the bottom of the pan with a wooden spoon. Bring
the liquid to a boil. Reduce the heat to medium. Cover and simmer
until the chicken is just cooked through, about 8 to 10 minutes.
Transfer the chicken to a platter. Simmer the cooking liquid over
high heat until it is reduced to about 2/3 cup, about 5 minutes.
Season the cooking liquid with salt and pepper, to taste. Remove
toothpicks from the chicken. Drizzle the reduced cooking liquid over
the chicken and serve immediately.


Episode#: EI1B11
Copyright © 2006 Television Food Network, G.P., All Rights Reserved


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"George" wrote
> Steve Y wrote:
>> I'm told that spinach is good for me but I am struggling to find a way to
>> prepare it that I enjoy. Just h ad some straight from the garden

> To stay within healthy how about adding some more flavor with some red
> pepper, soy sauce and a couple drops of sesame oil?

Dang, stole my idea! Add a little slivered garlic too.

"sf" wrote in message ...
> On Sat, 26 Jul 2008 20:19:07 +0200, Steve Y >
> wrote:
>
>>I'm told that spinach is good for me but I am struggling to find a way
>>to prepare it that I enjoy. Just h ad some straight from the garden
>>that I wilted in a wok in some oil in which I'd lightly sauted some
>>ginger and garlic. Result was OK but not interesting. Anyone have any
>>ideas for ways of preparing it that could be considered both tasty and
>>healthy (ie no cream/cheese)
>
> You might reconsider your aversion to cheese.
> http://lowfatcooking.about.com/od/faqs/f/cheese.htm

I love anything Italian and Florentine. I was going to suggest keeping the
cheese but you beat me to it. Cheese is healthy in moderation. Spinach with
tomato sauce is yummy. Add cheese, meat if you like or not, and pasta.

Steve Y wrote:
> I'm told that spinach is good for me but I am struggling to find a way
> to prepare it that I enjoy. Just h ad some straight from the garden
> that I wilted in a wok in some oil in which I'd lightly sauted some
> ginger and garlic. Result was OK but not interesting. Anyone have any
> ideas for ways of preparing it that could be considered both tasty and
> healthy (ie no cream/cheese)

This recipe for catalan spinach is good, and I also like a nice spinach
salad.

http://rule6.info/recipes/spinach.html

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

Steve Y wrote:
> I'm told that spinach is good for me but I am struggling to find a way
> to prepare it that I enjoy. Just h ad some straight from the garden
> that I wilted in a wok in some oil in which I'd lightly sauted some
> ginger and garlic. Result was OK but not interesting. Anyone have any
> ideas for ways of preparing it that could be considered both tasty and
> healthy (ie no cream/cheese)

Oh, another thing we like:

Heat a couple tablespoons of oil. Add a teaspoon of mustard seed and
sautee until they start to pop, then immediately add a big bunch of flat
mustard greens and spinach that have been washed, plus a little bit of
salt. Sautee until they cook down to almost nothing. Really yummy.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

On Sat, 26 Jul 2008 19:36:31 -0400, "Cheryl"
> wrote:

>
>"sf" wrote in message ...
>> On Sat, 26 Jul 2008 20:19:07 +0200, Steve Y >
>> wrote:
>>
>>>I'm told that spinach is good for me but I am struggling to find a way
>>>to prepare it that I enjoy. Just h ad some straight from the garden
>>>that I wilted in a wok in some oil in which I'd lightly sauted some
>>>ginger and garlic. Result was OK but not interesting. Anyone have any
>>>ideas for ways of preparing it that could be considered both tasty and
>>>healthy (ie no cream/cheese)
>>
>> You might reconsider your aversion to cheese.
>> http://lowfatcooking.about.com/od/faqs/f/cheese.htm
>
>I love anything Italian and Florentine. I was going to suggest keeping the
>cheese but you beat me to it. Cheese is healthy in moderation. Spinach with
>tomato sauce is yummy. Add cheese, meat if you like or not, and pasta.

Great minds think alike!




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sat, 26 Jul 2008 19:43:10 -0700, Serene Vannoy
> wrote:

>Steve Y wrote:
>> I'm told that spinach is good for me but I am struggling to find a way
>> to prepare it that I enjoy. Just h ad some straight from the garden
>> that I wilted in a wok in some oil in which I'd lightly sauted some
>> ginger and garlic. Result was OK but not interesting. Anyone have any
>> ideas for ways of preparing it that could be considered both tasty and
>> healthy (ie no cream/cheese)
>
>This recipe for catalan spinach is good, and I also like a nice spinach
>salad.
>
>http://rule6.info/recipes/spinach.html
>

Wow, so simple yet so complex! What would/do you serve it with?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Steve Y" > ha scritto nel messaggio
...
> I'm told that spinach is good for me but I am struggling to find a way to
> prepare it that I enjoy. Just h ad some straight from the garden that I
> wilted in a wok in some oil in which I'd lightly sauted some ginger and
> garlic. Result was OK but not interesting. Anyone have any ideas for ways
> of preparing it that could be considered both tasty and healthy (ie no
> cream/cheese)
>
> Steve

It is no more good for you than any other vegetable unless you eat acid at
the same meal. I love it, though. My number 1 favorite way of eating it is
as the maitre d' at a local restaurant does it. Steam the spinach-- you can
do enough for several meals if you like-- then drain very well. It can help
to wrap it in a clean dishtowel and wring it out, but I rarely do that.

In a frying pan, for each 1.5 to 2 cups of cooked spinach, heat a tablespoon
or so of really good olive oil, toss in a clove of minced garlic and a pinch
of crushed or powdered hot pepper. Toss together until well mixed and
heated through. Correct for salt.

We can buy various greens already cleaned, steamed and made into a ball
wrapped in plastic. Small fridges make that useful. You can do the exact
same thing with homemade ones and they'll be ready to use for several days.

<sf> ha scritto nel messaggio
...
>>I'm told that spinach is good for me but I am struggling to find a way
>>to prepare it that I enjoy.
> Gnudi
> Recipe courtesy Giada De Laurentiis
>
>
> 1 cup whole milk ricotta cheese (use skimmed, it's no biggie)

Real ricotta should be made of what is left when another cheese has been
made, out of whey. While milk should not even be whispered with the wrd
ricotta. If it is not being made from whey, it is merely cottage cheese,
which is fine on its own, just don't call it ricotta!

> 5 tablespoons all-purpose flour, plus 1 cup for coating

Whoa, flour?

> 1 jar store bought marinara sauce, heated (I make my own)

Try eating these delicate goodies with a bit of butter and some fresh herb
leaves. I think tomato sauce damages them.

aem wrote:


> 3. Jade soup. Parboil 12-20 fresh spinach leaves 30-60 seconds,
> drain, squeeze as dry as possible, chop well. Bring 4 cups chicken
> stock to boil with 1 TB sherry. While that's heating, mince a chicken
> breast, sprinkle it with cornstarch and season with salt, mix
> together. (Nowadays you can buy ground chicken but I don't know if
> it's any good. Mincing a breast yourself is not difficult; with
> practice you can use two knives or cleavers to make quick work of
> it.) Whip 2 egg whites until stiff, then mix the chicken into the egg
> whites. When stock boils, add spinach, then egg white/chicken
> mixture. Taste for salt. Serve as soon as chicken is cooked, 2 to 5
> minutes. -aem

I'd really like to try this. Didn't realize how easy it was to make... (have
had it at restaurants and loved it). Plus I have all the ingredients at
hand... Thanks.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"Giusi" > wrote in news:6f2t4hF9ju8qU1
@mid.individual.net:

> then drain very well. It can help
> to wrap it in a clean dishtowel and wring it out, but I rarely do that.
>

I use a salad spinner. I've heard a potato ricer works well too.

--

The house of the burning beet-Alan

On Jul 27, 5:13*am, ChattyCathy > wrote:
> aem wrote:
> > 3. Jade soup. *Parboil 12-20 fresh spinach leaves 30-60 seconds,
> > drain, squeeze as dry as possible, chop well. Bring 4 cups chicken
> > stock to boil with 1 TB sherry. *While that's heating, mince a chicken
> > breast, sprinkle it with cornstarch and season with salt, mix
> > together. (Nowadays you can buy ground chicken but I don't know if
> > it's any good. Mincing a breast yourself is not difficult; with
> > practice you can use two knives or cleavers to make quick work of
> > it.) *Whip 2 egg whites until stiff, then mix the chicken into the egg
> > whites. *When stock boils, add spinach, then egg white/chicken
> > mixture. *Taste for salt. *Serve as soon as chicken is cooked, 2 to 5
> > minutes. * *-aem
>
> I'd really like to try this. Didn't realize how easy it was to make... (have
> had it at restaurants and loved it). Plus I have all the ingredients at
> hand... Thanks.
> --
Do try it. I've made it numerous times for dinner parties and it's
well received. Looks cool, tastes good, can be prepped so that
finishing it off at the right time takes only minutes. -aem

aem wrote:

> On Jul 27, 5:13Â*am, ChattyCathy > wrote:
>> aem wrote:
>> > 3. Jade soup. Â*Parboil 12-20 fresh spinach leaves 30-60 seconds,
>> > drain, squeeze as dry as possible, chop well. Bring 4 cups chicken
>> > stock to boil with 1 TB sherry. Â*While that's heating, mince a
>> > chicken breast, sprinkle it with cornstarch and season with salt,
>> > mix together. (Nowadays you can buy ground chicken but I don't know
>> > if it's any good. Mincing a breast yourself is not difficult; with
>> > practice you can use two knives or cleavers to make quick work of
>> > it.) Â*Whip 2 egg whites until stiff, then mix the chicken into the
>> > egg whites. Â*When stock boils, add spinach, then egg white/chicken
>> > mixture. Â*Taste for salt. Â*Serve as soon as chicken is cooked, 2 to
>> > 5 minutes. Â* Â*-aem
>>
>> I'd really like to try this. Didn't realize how easy it was to
>> make... (have had it at restaurants and loved it). Plus I have all
>> the ingredients at hand... Thanks.
>> --
> Do try it. I've made it numerous times for dinner parties and it's
> well received. Looks cool, tastes good, can be prepped so that
> finishing it off at the right time takes only minutes. -aem

Going to make it tomorrow - DH approves (he's not much of a soup fan but
he loves this sort of thing too). I even have a bottle of Xiao-shing
wine in the cupboard that I have been hoarding; I think that will be as
nice, if not nicer than the sherry?
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Sun, 27 Jul 2008 11:29:12 +0200, "Giusi" >
wrote:

><sf> ha scritto nel messaggio
.. .
>>>I'm told that spinach is good for me but I am struggling to find a way
>>>to prepare it that I enjoy.
>> Gnudi
>> Recipe courtesy Giada De Laurentiis
>>
>>
>> 1 cup whole milk ricotta cheese (use skimmed, it's no biggie)
>
>Real ricotta should be made of what is left when another cheese has been
>made, out of whey. While milk should not even be whispered with the wrd
>ricotta. If it is not being made from whey, it is merely cottage cheese,
>which is fine on its own, just don't call it ricotta!

Glad to hear whole milk isn't the touchstone of ricotta, but now I'm
completely confused.

>
>> 5 tablespoons all-purpose flour, plus 1 cup for coating
>
>Whoa, flour?

Not being Italian and never even having heard of that dish outside the
show, I followed the recipe and was fine with it. Got a more
authentic recipe to post?
>
>> 1 jar store bought marinara sauce, heated (I make my own)
>
>Try eating these delicate goodies
>
I really did like them and they are on my "repeat" list. What else do
you serve with them? Are they a side dish or a main dish in Italy?

>with a bit of butter and some fresh herb leaves.

By "herb leaves", did you mean sage? I have several sage bushes, but
don't use them much as food because I really don't know what to do
with sage other than use it as a seasoning in poultry dressing.

> I think tomato sauce damages them.

I was thinking a very light, fresh, tomato sauce would be better.
Butter sauce never even crossed my mind, but it appeals to me. She
probably suggested jarred marinara because her show is about shortcuts
to traditional Italian cooking and most Americans still associate
tomatoes with Italian recipes that require a sauce.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

In article >,
Steve Y > wrote:

> I'm told that spinach is good for me but I am struggling to find a way
> to prepare it that I enjoy. Just h ad some straight from the garden
> that I wilted in a wok in some oil in which I'd lightly sauted some
> ginger and garlic. Result was OK but not interesting. Anyone have any
> ideas for ways of preparing it that could be considered both tasty and
> healthy (ie no cream/cheese)

I almost always have some baby spinach in the fridge, whether from the
garden or the store. I use it in salads, normally with other greens,
almost daily. I find that it pairs well with yellow or red melon,
peaches and red plums in the summer. In the winter, I often use dried
cranberries or sour cherries as well as walnuts. Dress them however you
wish. We like creamy dressings sometimes.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

<sf> ha scritto nel messaggio
...
> On Sun, 27 Jul 2008 11:29:12 +0200, "Giusi" >
> wrote:
>
>>> Gnudi
>>> Recipe courtesy Giada De Laurentiis
>>> 5 tablespoons all-purpose flour, plus 1 cup for coating
>>
>>Whoa, flour?
>
> Not being Italian and never even having heard of that dish outside the
> show, I followed the recipe and was fine with it. Got a more
> authentic recipe to post?

Gnudi
Per 8 persone:for 8

gr 600 di ricotta / 21 ounces ricotta
gr 600 di spinaci / 21 ounces spinach
gr 100 di parmigiano/ 3.5 ounces parmigiano
6 uova/ 6 eggs
sale e pepe/ salt and pepper
noce moscata/ nutmeg

Mondare gli spinaci, lavarli e lessarli con la sola acqua rimasta attaccata
alle foglie.

Trim and wash the spinach then cook it in only the water from washing.

Scolarli, strizzarli e tritarli finissimi.

Drain it, then aqueeze it and mince it fine.

Mescolare la ricotta sbriciolata in una terrina con gli spinaci, il
parmigiano, sale, pepe, un pizzico di noce moscata e le uova.

Mix the ricotta, which you have crumbled with a fork, in a pan with the
spinach, parmigiano, salt and pepper, a pinch of nutmeg and the eggs.

A questo punto fare delle palline, infarinarle leggermente e passarle
nell'acqua bollente (come cuocere una normale pastasciutta), quindi
scottarle e condirle con la salsa deisderata.

Now you can make it into balls, lightly floured (I have actually never done
this, but it seems it is OK) and gently put them into simmering water, then
drain and dress them as you like.

In alternativa disporre gli gnudi in una pirofila imburrata mettendovi sopra
della besciamella, parmigiano grattugiato, burro fuso e farli gratinare in
forno.

Otherwise, you may place the gnudi on an oven-proof dish which you have
buttered or oiled, then add a layer of besciamella/white sauce, grated
parmigiano and melted butter, then brown this in a hot oven.

I have also cooked them in an oiled dish all alone, then used them as if
they were boiled. This is freshly translated from the Italian... can''t get
more authentic, and it gives you another way to sauce them. I find them
very delicate and would avoid strong flavors with them, but as they say
YMMV.

They are a first course, a primo, that is served before the main course,
like any pasta. Or smaller appetites might eat them as a light meal with a
salad or vegetables.

>>with a bit of butter and some fresh herb leaves.
>
> By "herb leaves", did you mean sage? I have several sage bushes, but
> don't use them much as food because I really don't know what to do with
> sage other than use it as a seasoning in poultry dressing.


Certainly sage is the first you think of, but I use whatever I am in the
mood for. I am never in the mood for mint.
I make an involtini dish, roll-ups, filled with intensely saged and buttered
rice and finished with white truffle oil. It's my idea of heaven in the
sutumn and winter.
> Butter sauce never even crossed my mind, but it appeals to me. She
> probably suggested jarred marinara because her show is about shortcuts
> to traditional Italian cooking and most Americans still associate
> tomatoes with Italian recipes that require a sauce.

People think she's Italian, so they take her word for it, when the truth is
her dad was and she is American and curvacious, and that is a recipe for
food TV, it seems.

Steve Y wrote:
> I'm told that spinach is good for me but I am struggling to find a way
> to prepare it that I enjoy. Just h ad some straight from the garden
> that I wilted in a wok in some oil in which I'd lightly sauted some
> ginger and garlic. Result was OK but not interesting. Anyone have any

I like fresh spinach salad: spinach, spring onions, fresh summer
tomatoes, a little bit of salt and pepper, maybe some lemon juice or
olive oil. I often add a bit of feta or goat's cheese, too (not loads,
but enough to get a good zing). I also add it to rotini pasta: rotini,
fresh tomatoes, cooked chicken pieces and roughly chopped spinach.

> ideas for ways of preparing it that could be considered both tasty and
> healthy (ie no cream/cheese)

Hmm... probably coconut milk wouldn't work either, but I make a risotto
using coconut milk (low fat) with lots of spinach in it. It's lovely.
Hmm... how might it be changed to be lower in fat? Maybe try
something like this:

Vegetarian Risotto

2 stalks fresh lemon grass
200ml / 1/2 can low-fat coconut milk
1 1/2 c vegetable stock
1/2 to 1 cup water (depending on how much bite you like in your rice)
225g Arborio or other risotto rice
1 large onion
200g chestnut mushrooms
2 large hands full of fresh, clean spinach leaves

Add about a teaspoon of olive oil to a heavy-bottomed pot and let it
warm up. When warm, add the rice and stir vigorously, coating with the
oil. Let this heat for a few minutes while you take the outside layer
off of the lemongrass stalks and then chop them into about 1 1/2 inch
pieces. I also lightly bruise them with the handle of the knife to help
release the flavour. When you're done with that, add the lemongrass,
coconut milk, water and stock to the rice and stir gently.

Leave this to simmer for about 15 minutes while you prepare the
vegetables. Chop the onion into smallish bite-sized pieces. In a wok or
skillet, very gently sauté the chopped onion until it's translucent (but
not going brown); about 5 minutes. While the onion is cooking, slice
about 1/3 of the mushrooms and roughly chop the rest into pieces about
the same size as the onion pieces. Add the mushrooms to the onions and
cook for a few minutes.

By this time, the rice should be nearly done. It will still be quite
liquidy, but don't worry! Add the onion and mushroom pieces to the rice
and mix in well. Leave this to sit while you: wilt the spinach leaves in
a bit of oil in the wok. Don't add too many leaves at once and don't
stir very much, or they'll go all slimy, like... well, like cooked
spinach! When each batch of leaves is done, add them to the rice mixture
and mix in well. You could also very quickly steam the spinach instead
of frying.

This recipe serves 2 as a meal or about 4-6 as a side.

The original recipe calls for a full 400ml tin of full-fat coconut milk
and for you to actually fry the spinach in small batches until it's
crispy (like crispy seaweed consistency). Both ways are nice, but the
method above is slightly lower in fat.

On Mon, 28 Jul 2008 09:46:16 +0200, "Giusi" >
wrote:

><sf> ha scritto nel messaggio
.. .
>> On Sun, 27 Jul 2008 11:29:12 +0200, "Giusi" >
>> wrote:
>>
>>>> Gnudi
>>>> Recipe courtesy Giada De Laurentiis
>>>> 5 tablespoons all-purpose flour, plus 1 cup for coating
>>>
>>>Whoa, flour?
>>
>> Not being Italian and never even having heard of that dish outside the
>> show, I followed the recipe and was fine with it. Got a more
>> authentic recipe to post?
>
>Gnudi
>Per 8 persone:for 8
<snip> TY for the recipe!
>
>They are a first course, a primo, that is served before the main course,
>like any pasta. Or smaller appetites might eat them as a light meal with a
>salad or vegetables.

Ah, primo... TY. I used it as a main dish and served it with a salad.

>
>>>with a bit of butter and some fresh herb leaves.
>>
>> By "herb leaves", did you mean sage? I have several sage bushes, but
>> don't use them much as food because I really don't know what to do with
>> sage other than use it as a seasoning in poultry dressing.
>
>
>Certainly sage is the first you think of, but I use whatever I am in the
>mood for. I am never in the mood for mint.
>I make an involtini dish, roll-ups, filled with intensely saged and buttered
>rice and finished with white truffle oil. It's my idea of heaven in the
>sutumn and winter.

Do you put sage in the rice before of after it's cooked?

>> Butter sauce never even crossed my mind, but it appeals to me. She
>> probably suggested jarred marinara because her show is about shortcuts
>> to traditional Italian cooking and most Americans still associate
>> tomatoes with Italian recipes that require a sauce.
>
>People think she's Italian, so they take her word for it, when the truth is
>her dad was and she is American and curvacious, and that is a recipe for
>food TV, it seems.
>




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

<sf> ha scritto nel messaggio
...
> On Mon, 28 Jul 2008 09:46:16 +0200, "Giusi" >
> wrote:
>>> By "herb leaves", did you mean sage? I have several sage bushes, but
>>> don't use them much as food because I really don't know what to do
>>> with>>> sage other than use it as a seasoning in poultry dressing.
>>
>>

>>I make an involtini dish, roll-ups, filled with intensely saged and
>>buttered
>>rice and finished with white truffle oil. It's my idea of heaven in the
>>sutumn and winter.
>
> Do you put sage in the rice before of after it's cooked?

After. It's a ton of butter and dried sage. I love it and so does my kid.
AISTR it is for every cup of cooked rice 3 Tbsp of butter and a tsp of
rubbed sage.
>
>>> Butter sauce never even crossed my mind, but it appeals to me. She
>>> probably suggested jarred marinara because her show is about shortcuts
>>> to traditional Italian cooking and most Americans still associate
>>> tomatoes with Italian recipes that require a sauce.
>>
>>People think she's Italian, so they take her word for it, when the truth
>>is
>>her dad was and she is American and curvacious, and that is a recipe for
>>food TV, it seems.
>>
>
>
>
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West