Turkey Spinach and Mushroom Soup

Just a quick post for the tasty soup we had for lunch today.  A creamy savory soup with fresh mushrooms and leftover turkey.

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  • 8 o.z. fresh mushrooms
  • 1/2 cup diced onion
  • 1 Tbs butter
  • 1 1/2 cups chicken stock
  • 1 cup fresh spinach
  • 1/8 tsp cayenne pepper
  • 1/2 tsp thyme
  • salt and pepper
  • 1 cup heavy cream
  • 2 cups cooked turkey
  • 1/2 cup cheddar cheese

In sauce pan saute mushrooms and onions in butter.  Cook until desired tenderness about 10 minutes.  Add chicken stock and bring to a simmer. Stir in spinach, cayenne, thyme, salt and pepper.  Cook until spinach is wilted.  Add cream, turkey and cheddar cheese; heat through until cheese in melted.

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Enjoy ~ Kimberly

Quick and Easy Mushroom Soup

Another quick and easy recipe today.  I made some mushroom soup today; not a creamy version but a nice broth based mushroom soup.

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  • 8 o.z. fresh mushrooms ~ sliced and diced as desired
  • 1 Tbs olive oil
  • 1/4 cup onion
  • 1 1/2 cups chicken broth
  • 1/2 cup fresh spinach ~ chopped

Saute mushrooms in olive oil with onion for about 5 minutes or until desired tenderness  Add broth and simmer for about 15 minutes longer.  Stir in spinach just 3 – 5 minutes before serving.  Season with salt and pepper if desired. You could add some herbs and spice if desired.  I used a homemade chicken broth that already had a bit of cayenne, rosemary, and thyme; if you have a good broth you won’t need much more seasoning added.

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Enjoy ~ Kimberly

Angel Hair Pasta with Crab and Spinach

Just a quick post today for the pasta we had for lunch.  I had some leftover crab meat and thought a pasta dish would be delicious.  Cooked shrimp would work well too with this recipe.

  • 6 o.z. angel hair pasta
  • 3 o.z. fresh spinach
  • 2 Tbs butter
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 cups crab meat
  • salt to taste
  • 2 tsp cornstarch
  • 1 Tbs water
  • 1/4 cup parmesan cheese

Cook pasta according to package directions until desired tenderness, add spinach to pasta during last minute or two of cooking.  Drain pasta reserving 1/2 cup of liquid.  In skillet melt butter.  Add cayenne, garlic, pepper, crab and reserved pasta water.  Heat to a simmer; mix cornstarch and cold water add to liquid stirring until thickened.  Pour over pasta, sprinkle with parmesan cheese and stir.

Enjoy ~ Kimberly

Eggs, Eggs, Eggs…. Farm Raised and Fresh ~ Spinach Goat Cheese and Tomato Scrambled Eggs

I haven’t mentioned them yet on this blog but we have chickens.  They’ve recently begun laying eggs!  We also have some ducks one of which has just started laying too.  We’ve gotten several eggs; enough to keep Charles in breakfast on work days and a few to pass along to mom and dad.

The duck eggs so far are about the size of a large chicken egg; most of the chicken eggs are small or medium.  They seem to vary from egg to egg a bit.  You may notice in the picture below the 3 eggs; The duck egg is the larger yolk with the clear white.  The chicken eggs have a light yellow tint to the white which you wouldn’t normally notice but with the duck egg in the bowl you can see the contrast.  The darker yolk came from a lighter shelled dark egg.

Spinach Goat Cheese and Tomato Scrambled Eggs

  • 3 Eggs scrambled
  • 2 o.z. spinach
  • 1 small tomato diced
  • 2 o.z. goat cheese crumbled
  • salt, pepper and paprika to taste

In skillet cook spinach till wilted; set aside.  Add a bit of oil or butter to empty skillet.  Pour eggs into skillet and season; flip eggs over and break apart once eggs have begun to set up.

Once eggs are cooked return spinach to skillet with eggs and stir in diced tomato; sprinkle with goat cheese just before serving.

Enjoy ~ Kimberly

Stuffed Porkloin with Goat Cheese, Tomato, and Spinach

This must be a really good roast idea because I had every intention of listing this as a new recipe when I found I’ve posted almost the same thing before.  I still will proceed since I have everything documented.  I made a couple of slight changes from my original stuffed pork loin post.  Both however were delicious.  This time I omitted the bacon and fresh garlic and used a smaller piece of pork so it cooked faster; I also added some fresh diced tomato from my garden!

I like to unroll my pork; it’s just fun.  You could alternately do an accordion style cut but I like to start at the top and work my way around the pork trying to maintain a 1/4 inch thickness as I go. It doesn’t really matter if it’s thicker or thinner in places; you can’t see it in the picture but I actually have a couple of holes in mine.  You can pound it to an even thickness if you desire, but once it is rolled back up it doesn’t effect the cook time to have varying thicknesses as it all again becomes one roast.

I next seasoned the 2 pound pork roast with salt, pepper, and garlic powder.

I would estimate I used 2 o.z. spinach, 2 o.z. goat cheese, and 1 tomato peeled and diced; layer this on the pork roast.

Roll back up and secure with toothpicks or tie with baking twine (I used 2 toothpicks).

Sprinkle with salt and pepper and bake at 375 degrees for about 1 hour for a 2 pound roast; adjust time as needed depending on size.  Allow to rest for 5 minutes before carving.

Enjoy ~ Kimberly

Pasta Salad with Tuna and Spinach

Just a quick post for a delicious lunch.  I decided to make a tuna and pasta salad with a bit of raw spinach today instead of my usual pea and tuna salad.  I loved the crunch of the raw spinach and the tri-color rotini made for a lovely color; any pasta or macaroni will do though.   The tanginess of the tomato and vinegar compliment the flavors beautifully.

Pasta Salad with Tuna and Spinach

  • 8 o.z. dry pasta
  • 2 cans tuna ~ drained
  • 1/2 cup diced fresh tomato
  • 1/2 cup chopped fresh spinach
  • 1/2 cup mayonnaise
  • 1 Tbs rice vinegar
  • salt and pepper

Cook pasta according to package directions.  Drain and chill; I like to soak in an ice water bath for a few minutes before draining.  Combine pasta, tuna, tomato, spinach, mayo, and vinegar.  Season with salt and pepper to taste.

Enjoy ~ Kimberly

Quick and Easy Shrimp with Spinach

I was fixing a quick shrimp dish for Charles’ lunch tomorrow and I thought some bacon and spinach would be great.  So I got to cooking; I needed some bacon fried for breakfast anyway so that would be easy and something different.  I get done, I eat my share of it, and I pack up the rest only to remember a few days ago I posted scallops with spinach and bacon …. so it really wasn’t so creative and exciting after all!  It’s been a long weekend so I am going with this for my post anyway.  It is a bit different from the scallops dish and who doesn’t enjoy another fast shrimp recipe.

Quick and Easy Shrimp with Spinach

  • 12 o.z. shrimp; peeled
  • 2 Tbs bacon grease or butter
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • 3 – 4 o.z. spinach
  • crumbled bacon if desired

Heat bacon fat or butter in large skillet over medium heat.  Add shrimp and season with cayenne, garlic, salt and pepper.

Cook for about 2 minutes and flip shrimp over.

Cook 1 – 2 minutes longer; add spinach on top; cover and steam for about 2 minutes.  Toss together and sprinkle with crumbled bacon.

Enjoy ~ Kimberly

Sea Scallops with Bacon and Spinach

I made some quick and easy scallops tonight.  Very rich and delicious; bacon and spinach go so well with seafood.  I served it over a combination of rice and orzo  and had some crusty bread on the side.  It could have used some herbs perhaps but the simple salt and pepper combination worked well while letting the flavors stand out on their own.

Sea Scallops with Bacon and Spinach

  • 4 strips bacon
  • 12 o.z. scallops
  • 3 o.z. spinach
  • salt and pepper

Cut bacon into small pieces. Fry over medium heat until crispy about 5 minutes.

Remove from skillet and drain on paper towels.

Reserve bacon grease in skillet.  Drain scallops well and heat bacon grease over medium high heat.

Add skillet to hot bacon fat and sear on one side for 2 minutes.

Sprinkle with salt and pepper.  Flip over scallops.  Top with spinach; cover with lid and cook for an additional minute or two.

Serve over rice or pasta.

Enjoy ~ Kimberly

 

 

Spinach and Artichoke Dip

Spinach and artichoke dip is one of my favorite appetizers.  We make this quite often; sometimes we use different herb combinations and other times we add jalapeno and different cheeses. This is the version that Charles made for me Sunday night.  It was very delicious; this makes a very large batch so cut in half if desired or make more for a crowd.

  • 10 o.z. fresh spinach
  • 1 tsp crushed red pepper
  • 5 cloves garlic ~ minced
  • 16 o.z. cream cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup mozzarella
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 cup fresh grated parmesan
  • 1/2 tsp italian herb
  • salt and pepper
  • 1 can artichoke hearts – drained; quartered

Place half of the spinach in large pan; sprinkle crushed red pepper and garlic on top and add remaining spinach. Add 1 cup of water and bring to simmer over medium heat; cook until spinach is wilted about 5 minutes; drain well squeezing out excess liquid.

In large bowl combine cream cheese and spinach until well blended.  Add sour cream, mayonnaise, herbs, and about 3/4 cup mozzarella and 1/3 cup of the parmesan; add salt and pepper to taste. Fold in artichoke hearts.

Pour into buttered 2 quart baking dish and sprinkle with remaining cheese.  Bake at 375 degrees for about 30 minutes or until hot and bubbly and beginning to brown.  Serve with toasted bread.

 

Enjoy ~ Kimberly

Homemade Pizza ~ Part 3 …. The Results

The pizza turned out great.  We really enjoyed the crust, it was crispy yet not to thin and the sauce was perfect.  Next time I think we’ll make the mozzarella again just to finish out the homemade touches.

I think the key to the crust was making it the day before and refrigerating over night.  It was a very mild dough I used very little yeast so it wasn’t at all overpowering.  I think next time I may up the seasonings a bit.  Perhaps double the salt and garlic or sprinkle the dough with come additional garlic and maybe some parmesan before baking.

I like to bake the crust for 10 minutes at 425 degrees before building.  I think this helps make a crispier crust and keeps from having a doughy center.  I don’t have the ideal pizza stones so I used my 11 X 17 baking sheets.  The dough stretched very well on its own; no need to roll.  Pierce the dough a few times with a fork before baking to keep from getting large air pockets.

Once the crust has been prebaked (it won’t be cooked all the way through) add sauce.  Don’t go too heavy on the sauce.  It will take about a 1/2 cup of sauce to make this size pizza.  Adjust to your liking; my recommendation if you prefer extra sauce would be to toss your toppings with some sauce instead of spreading a thick layer.

Top with your favorite toppings.  I used italian sausage, onion, green pepper, and spinach.  I cooked all of it before topping.  The veggies were a little more cooked than when you toss them on raw but I liked the flavor better this way.  Either works well.  Sprinkle with cheese.  I used fresh mozzarella pearls and grated parmesan.  The pearls are good but they do tend to be a little wet.  I drained them well but still ended up with a little moisture being released as it baked.   Any kind of cheese works great; just pick your favorite.

Once the pizza has been built to your liking bake an additional 12 – 15 minutes depending on amount of toppings used.  This technique works well with just about any crust and sauce so don’t be afraid to give any recipe a try. The leftovers were great too; cold, microwaved and baked; baked of course was the best ~ just bake at 350 degrees for 10 minutes to reheat slices.

Enjoy ~ Kimberly