Comments on: Food Waste Friday

By: Tina

Tina — Wed, 04 Nov 2009 19:12:32 +0000

Have you ever tried the Debbie Meyer Green Bags? I LOVE THEM! I put my spinach in one with a papertowl and it will last up to 3 weeks without getting slimy.

By: EngineerMom

EngineerMom — Tue, 03 Nov 2009 03:44:04 +0000

Spinach Lasagna!

1 jar spaghetti sauce (or equivalent homemade – about 2 cups)
1 c. cottage cheese (cheaper than ricotta and just as tasty in this recipe)
2 cloves garlic
1 tsp each dried basil and oregano
1 beaten egg
1 bag spinach, wilted then drained in a paper towel draped in a collander (get out as much moisture as you can)
1/4 tsp salt
about 1/2 c. shredded mozzarella
4 no-boil lasagna noodles

Mix cottage cheese, minced garlic, salt, egg, basil, oregano, mozzarella (reserve a bit to sprinkle on top), and spinach in a bowl. In two glass loaf pans, layer everything as follows:
Sauce, noodle, cheese mixture, sauce, noodle, cheese mixture, sauce, then top with reserved mozzarella.

Cover with tin foil and bake at 350F for 20 minutes, then remove foil and bake for another 20 minutes or until cheese is melted and lasagna is bubbly. Each loaf makes 2 adult servings or 4 kid servings.

If necessary, you can freeze the lasagna loaf, then just thaw in fridge and bake as usual, adding extra covered time (about another 20 minutes).

By: Julianne

Julianne — Tue, 03 Nov 2009 03:17:12 +0000

Baked Spinach and Artichoke Dip!!

By: Allie

Allie — Mon, 02 Nov 2009 15:53:53 +0000

I lost some leftover steak. I kept meaning to eat it, but then I forgot about it and it was too late.

For the spinach, I’d just lightly wilt it with some onions that’ve been cooked down and lemon juice. I don’t like spinach that’s been cooked to death either, but lightly wilted is pretty good.

By: CathyG

CathyG — Mon, 02 Nov 2009 14:33:40 +0000

I can’t believe I forgot my favorite spinach recipe – Stuffed Mushrooms. This is close to the recipe I use: http://www.recipezaar.com/Mushrooms-Stuffed-With-Spinach-and-Cheese-163997

By: Lindsaye

Lindsaye — Sun, 01 Nov 2009 10:56:51 +0000

Just in case you ever have spinach left over again: Spinach and tamarind chickpeas. 1/2 tsp nigella seeds 1 1/2 tsp fennel seeds and chopped onion into veg oil for 8 mins, add equivalent of tin tomatoes and tin chickpeas, 3 chopped mild chillies, tsp paprika tsp turmeric and 2-3 tsp muscavodo sugar simmer for 10 mins, then 1 tblsp tamarind paste some chopped coriander and around 150grams chopped spinach. Stir till spinach wilted. Great with rice or flatbreads and some yogourt. Freezes brilliantly.

By: Franci

Franci — Sun, 01 Nov 2009 08:18:15 +0000

Spinach works well in pasta sauce, on pizza, in quiche, soup, spinach and feta muffins, or if you steam it and stir in some egg and cheese with some garlic salt and ground black pepper, it tastes pretty good too. (I used to hate steamed spinach until my husband introduced me to it cooked like that!)

By: Liz

Liz — Sat, 31 Oct 2009 15:25:37 +0000

The only way I (or anyone else in this house) will eat spinach is if I put it in Manicotti. It gives it a hint of flavor. We won’t eat Manicotti with out it anymore.

By: jeanne

jeanne — Sat, 31 Oct 2009 13:22:44 +0000

Sautee the spinach in olive oil, with garlic and chopped onions. Chop really fine and freeze. Add to pasta dishes. I do this all the time and my family just thinks I’ve added lots of basil.

By: Mrs Green

Mrs Green — Sat, 31 Oct 2009 08:22:39 +0000

Pakoras are a wonderful way to hide spinach! I wasted 4 vege sausages this week, I was so bummed; especially as they came in non recyclable plastic too. Grrrrrr.