ITALIAN: Whole-Wheat Pasta with Lentils, Spinach, and Leeks

I found this recipe in a magazine, though I can’t remember which one. Maybe Real Simple or Body & Soul. I adjusted the ingredients a little because I don’t like spinach in large amounts. You can add more spinach if you like. I also soaked the lentils for a few hours before cooking.

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound small whole-wheat chiocciole or other small tubular pasta
2 TBSP extra-virgin olive oil
4 leeks (about 1 3/4 pounds), white and light green parts only, sliced into 1/8-inch rounds, washed well and drained
1 tsp chopped fresh thyme
1 1/2 tsp coarse salt
Freshly ground black pepper
4 ounces baby spinach, washed

1. In a medium saucepan, combine lentils, 1 whole garlic clove, and the bay leaf. Add enough cold water to cover by two inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain, and discard garlic clove and bay leaf; set the lentils aside.
2. Bring a large pot of water to a boil. Add pasta; cook until al dente according to package instructions, about seven minutes. Drain pasta, reserving 1 cup cooking liquid. Place pasta in a large bowl.
3. Meanwhile, mince remaining garlic clove. In a large saute pan, heat oil over medium heat. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about five minutes. Add cooked lentils and salt; season with pepper.
4. Add spinach and reserved cooking liquid to pan; toss to wilt spinach, about 2 minutes. Pour mixture over pasta, tossing to combine. Serve immediately.

ITALIAN: Mushroom and Spinach Lasagna

I’ve made this recipe on both sides of the globe, with Gary and the gang in Korea (his first visit to our house) and with my family for Christmas dinner.

2 cups diced mushrooms
1 cup diced onion
1 tsp minced garlic
1 (10-oz.) package frozen chopped spinach
1 cup ricotta cheese substitutes (recipe following)
½ cup liquid egg substitute
¼ cup fresh basil (chiffonade)
½ tsp salt
1/8 tsp ground nutmeg
½ pound dried lasagna noodles (no egg)
3 cups nonfat marinara sauce, homemade or store-bought
2 ounces (1/2 cup) grated nonfat mozzarella cheese substitute
1 TBSP grated nonfat parmesan cheese substitute

1. In a saucepan, combine mushrooms, onion, garlic, and ¼ cup water. Simmer, covered, until onion is soft, about five minutes. Uncover and simmer until liquid evaporates, about three minutes.
2. Put frozen spinach in a bowl and microwave until hot throughout, about five minutes. Do not drain. Transfer to a large bowl and stir in ricotta substitute, egg substitute, basil, salt, nutmeg, and the cooked mushrooms, onion and garlic. Stir well.
3. Preheat oven to 425 degrees F.
4. Cook lasagna in a large pot of boiling salted water until just tender (check package directions for timing). Drain well. Spread one cup marinara sauce in bottom of a rectangular baking dish approximately 8 x 12 inches. Top with a layer of noodles, arranging them side by side without overlapping. Top with half of the filling, spreading it evenly, then another layer of noodles. Top with remaining filling and a final layer of noodles. Spread two cups marinara sauce evenly over the surface. Top with mozzarella and parmesan. Bake, uncovered, until hot throughout, about thirty minutes. Let stand ten minutes before slicing.

Based on the recipe from Everyday Cooking with Dr. Dean Ornish

WORLD: Grilled Cheese with Spinach and Tomato

I am pleased to introduce the new and improved Grilled Cheese Sandwich. I like to make it with goat cheese.

from Recipezaar

1 slice of cheese
2 slices of tomato
6 spinach leaves, torn in half
2 slices of bread
1 TBSP margarine or butter
1 dash of salt
1 dash of garlic powder

1. Spray the frying pan with cooking spray.
2. Turn the stove on to medium heat, add the tomatoes to the outside edges of the pan, and add the spinach to the center.
3. Sprinkle salt and garlic powder over the vegetables.
4. Toss the spinach frequently and turn the tomatoes over after a minute or so.
5. Cook the tomatoes until they are just a little soft. Don’t let them get too mushy.
6. Cook the spinach until it is slightly wilted.
7. Take both out when they are done and set them aside.
8. Wipe the pan out with a towel, and set it back on medium heat.
9. Butter one piece of bread as you would for a regular grilled cheese sandwich.
10. Put the bread in the pan, place the cheese on top of it, and then place the spinach and tomatoes on top of the cheese.
11. Allow it to heat.
12. Butter the other piece of bread, and fry the sandwich until it is nicely browned on both sides.
13. Remove and serve.

Variation:

I just tried this, not sure what to expect, and I loved it! I picked up a copy of Jessica Seinfeld’s Deceptively Delicious, and took some ideas from her Grilled Cheese recipe. Once I cooked the spinach and tomato (chopped), I mixed them in a bowl with 1/4 cup shredded cheese, 1/4 cup butternut squash puree, and 1/4 tsp garlic salt. I slapped that on the bread and grilled it up. Yum.

GREEK: Classic Greek Spinach

I originally got this recipe from http://www.allrecipes.com/. However, I have modified it to suit my taste.

¼ to ½ cup olive oil
2 onions, chopped
1 (10 oz) package frozen spinach, thawed and drained
2 large tomatoes, coarsely chopped
2 ½ cups water
1 clove garlic, minced
1 TBSP tomato paste
1 TBSP Bill’s Best Beaf Seasoning
salt and pepper to taste
½ cup uncooked long-grain brown rice

Heat the olive oil in a medium saucepan over medium heat. Stir in the onions and cook until they are tender. Then mix in the spinach and tomatoes. Let the vegetables simmer about 5 minutes.

Pour 2 cups of the water into the saucepan and bring to a boil. Mix in the garlic, tomato paste, Beaf seasoning, salt, and pepper. Reduce the heat and cook at a low boil for about 15 minutes, until the water is reduced by half.

Stir the rice and the remaining ½ cup of water into the spinach mixture. Return to a boil, reduce head, and simmer covered until the rice is tender and fluffy.