Quinoa, Roasted Butternut Squash & Spinach
January 7, 2018
2017 4 svgs, 400° oven
- 2 LBs butternut squash, peeled, seeded & cut into 3/4″ chunks ~ 3 Cups
- 5 TB olive oil
- 2 tsp fresh thyme leaves chopped
- s & p
- ¼ C pistachios (toast 5 min, 400°)
- 1 ½ C quinoa
- 4 C broth (vegetable or water for Quinoa)
- ¼ C cranberries
- 1 TB white wine vinegar
- 3 oz baby spinach
A. Roast cubed squash tossed with 3 TB oil, thyme, 2 tsp salt 1 tsp pepper. Baking sheet in oven 30 mins.
B. Cook quinoa in water/broth. simmer covered ~ 9 mins, drain. Add 2 Tb oil, pistachios, cranberries, vinegar.
C. In Large bowl: toss spinach with hot squash from oven. Add B. (quinoa).
Sardines – Sandwich or Linguine & Fennel
July 8, 2017
SARDINES with LINGUINE, FENNEL & TOMATO svgs 2-4
INGREDIENTS: 4 oz tin of sardines in olive oil, 3 cloves garlic, 1 small head fennel sliced thinly with fronds, chili flakes – optional, 1 C canned peeled tomatoes – crush if whole, 2 oz dry white vermouth, 1 med lemon juice & zest, 1/3 C toasted Panko bread crumbs – add zest to bread crumbs., ¾ LB dry linguine.
DIRECTIONS:
- Start to boil pot of water for pasta.
- Skillet: add 1 TB sardine oil to pan, add fennel cook until fennel soft starting to caramelize, add garlic. Add tomatoes and juice. Cook until liquid reduced, add vermouth and reduce.
- Add sardines to skillet, break up into chunks, add juice of lemon.
- Cook pasta short of al dente, use tongs to transfer pasta to skillet, add a bit of starchy water & toss to combine.
- Transfer pasta mixture to serving bowl or individual bowls, drizzle with olive oil, sprinkle toasted bread crumb lemon zest on top. Garnish with some fennel fronds
SARDINE SPINACH SANDWICH
INGREDIENTS: 1 garlic clove, 2 oz ~ 2 C spinach, wilted in pan, 1 english muffin toasted , 2 sardines smokes in oil, 1 tomato sliced. lemon juice, mustard & mayo.
DIRECTIONS:
- Heat 2 tsp oil in pan, sauce garlic, add spinach – wilt, remove from heat, drain.
- Toast bread, add little mayo & mustard,add spinach, then sardine, drizzle lemon juice, top with slice of tomato.
Creamed Spinach
February 28, 2015
Z and Cam made this December 2014. Serves 4-6 (Peter Luger steakhouse NYC 1890s) Spinach wilts down to nothing – use all 20 oz.
- 2 (10 oz) packages fresh spinach (remove tough stems)
- 3 Tb butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 3TB + 1 tsp all purpose flour
- 2 C milk
- ½C grated Parmesan cheese
- salt & pepper
1. Cook spinach:
- Boil 1 inch water,add spinach, cover, steam until wilted 3-5 min.
- Drain, rinse cold water, press out water (squeeze),
- chop on cutting board.
2. Make cream:
- melt butter on medium heat, sauté onion and garlic until softened about 4 min.
- Stir in flour – cook 1 minute.
- Whisk in milk and cook until hot and thickened.
- Stir in cheese.
3. Add spinach and cook until hot about 2 minutes. season salt & pepper.
(Can make ahead – butter a casserole dish, add cooked spinach, sprinkle with bread crumbs, refrigerate until 40 min before serving. Bake at 350°F about 30 min until hot and bubbly.)
Walnut Pasta Salad
January 22, 2012
California Walnut Pasta Salad. Great as side dish with chicken or ham or as a vegetarian entree. Serves 6.
- 3 C Rotelle uncooked (cook as per package directions)
- 1/2 C Golden Raisins (soak in hot water 5 minutes, drain)
- 3/4 C chopped walnuts (toast 350° for 8 mins)
- 5 TBs olive oil
- 2 garlic cloves crushed
- 2 1/2 C chopped spinach
In large stainless pan, Heat olive oil & cook garlic 1 minute. Add spinach, cook 3 mins to wilt spinach.
- 1/2 tsp each: salt, pepper
- 1/2 C sun dried julienned tomatoes in oil (drained)
Mix, toss all ingredients together.
Olsson Recipes 