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Spinach with rice, mince and yoghurt recipe

Spinach with rice, mince and yoghurt recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

This is a perfect one pot winter dish, it has everything you need: vegetables, meat and rice. It's a very healthy and different way of cooking spinach. If you are a vegetarian, just don't add the meat. The taste is so worth it!

Istanbul, Turkey

1 person made this

IngredientsServes: 4

  • olive oil
  • 1 large onions, chopped finely
  • 1 carrot, roughly grated (optional)
  • 1 tomato, chopped
  • 1 teaspoon tomato puree (optional)
  • 150g minced veal
  • 1kg fresh or frozen roughly chopped spinach
  • 8 tablespoons rice or bulgur wheat
  • 125ml water
  • salt and pepper to taste
  • Turkish yoghurt, to serve

MethodPrep:30min ›Cook:35min ›Ready in:1hr5min

  1. Heat the pot, then add a generous drizzle of olive oil and wait till it sizzles. You will need a deep pot with a lid, since the spinach is quite large in volume at first, but as it's cooked, it sinks to the bottom.
  2. Add the onions, fry them over medium heat until they are translucent. Stir the carrots in, followed by tomato, tomato puree and minced veal.
  3. Lower the heat and cook, stirring often, about 10 minutes until the carrots are softened and tomatoes are slightly cooked.
  4. Start adding the the spinach into the pot. Add in batches and mix. At this point the whole pot will be stuffed with spinach, but don't worry it will go down eventually.
  5. Once all the spinach is in, add in the rice or bulgur and water. Season with salt and pepper.
  6. Close the lid and let it simmer over low heat, about 15 to 20 minutes, or until the rice is cooked. Stir occasionally. Serve with Turkish yoghurt.


If you really want an explosion in your mouth, mince some garlic and mix with the yoghurt before serving.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

My local supermarket doesn't sell minced veal - is there a different meat I could use as a substitute or should it really only be veal? Thanks!-01 Jul 2013

Delly and Bells Go on a Food Safari

Years ago, I found a dish in a Family Circle cookbook for a Mince and Spinach Curry. I think I made it as written a couple of times and then it began to change. I recall eating a samosa that had nutty yellow lentils in it and the next time I made this curry, I added some Channa Dahl. My Mince, Lentil and Spinach curry was born.

It’s the kind of dish that sometimes I make spicy, with the addition of cayenne pepper or, in this instance, kashmiri chilli because that’s what I’m using lately. And sometimes I just make it spicy in that way that is flavoursome without being hot. It depends on my mood. Sometimes I use just plain yellow lentils, other times, my favourite lentil, Channa Dahl. The key is using lentils that don’t mush up and disappear, although I’ve done that too, adding split red lentils as well as the yellow ones. The red ones disappear, but add something to the overall texture. I’m a total lentil addict so sometimes I just make up a mix of all the different kinds in my pantry and see what happens. It’s always good.

Really I just make it up as I go along. I’ve been known to add peas, or diced zucchini but the basic recipe stays the same.

I have to add I was pretty happy with these photos I took last night. Mince dishes, and many curries generally, are kind of hard to present in an appetising way but when I added the avocado/yoghurt mix with the coriander, I decided I’d finally found a way to make it photogenic. A photogenic curry. Fancy that!

Adding the avocado and natural yoghurt mixture on top happened last night only because I’ve got a couple of avocados to use. Mostly I just put a dollop of yoghurt on it. But this really worked. I love how this dish keeps evolving. And because it’s a simmer dish, I don’t mind making it on a weeknight. I can whip it up, let it simmer until the stock is absorbed and put my feet up for an hour.

Mince, Lentil and Spinach Curry

2tbs olive oil
1 onion, finely diced
2-3 cloves garlic finely chopped
2tsp ground cumin
2tsp ground coriander
2tsp ground paprika
1tsp garam masala
1 finely chopped green chilli (optional)
1 finely chopped red chilli (optional)
(If I don’t have any fresh chillis I add a chilli powder of some description to taste)
2cm piece fresh ginger grated
500g lean beef mince (I’ve used lamb before)
1 tin diced tomatoes
1litre beef stock
1 bunch English spinach (or 250g packet frozen spinach)
1 cup channa dahl or yellow lentils
Fresh Coriander

1. Saute onions in oil until golden. Add garlic and ginger, stir until softened. Add dry spices, stir through, remove.
2. In a little more oil brown the mince, breaking it up until cooked through.
3. Return onion/spice mixture and combine.
4. Add tinned tomatoes, lentils and beef stock. Bring to boil, reduce heat and simmer, covered, for one hour, stirring now and then.
5. If using fresh spinach, rinse, remove stalks and shred, tossing through mince at the end of the hour. If cut finely it’ll cook in the mince.
6. If using frozen spinach, have it defrosted and ready to add at the end of the hour. Season with salt and pepper.
7. Serve over rice, with the addition of natural yoghurt or a combination of yoghurt and avocado.

Spinach with rice, mince and yoghurt recipe - Recipes

Fresh Spinach Storage: It's a tender green: store in a plastic bag in the fridge: put it in the fridge as soon as you return home!

Spinach and Rice
adapted from Mediterranean Vegetables by Clifford A. Wright.

note from author of recipe:
Some cooks like to slide several sunny-side-up eggs on top of the finished dish, and you can do the same if you like. Kefalotyri is a Greek cheese that can usually be found in Middle Eastern or Greek markets replace it with provolone or mild cheddar if you must. (That's Clifford's opinion, use what you like! -julia)

1/4 cup extra virgin olive oil
1 medium onion, chopped
1 cup uncooked short-grain rice
1 1/2 cups water
1 teaspoon salt
black pepper to taste
1/8 teaspoon nutmeg (freshly ground if available)
3 Tablespoons freshly chopped mint leaves, divided
3 Tablespoons finely chopped fresh oregano or marjoram, divided
2 pounds spinach, washed will and trimmed of heavy stems (can combine with other cooking greens)
1/2 cup freshly grated kefalotyri cheese

1. Heat the olive oil in a large casserole over medium heat and cook the onion until yellow, 10 to 12 minutes, stirring occasionally. Add the rice and cook until coated with oil, about 2 minutes. Add the water and salt and bring to a boil. REduce the heat to low, cover, and cook until the rice has absorbed most of the water, about 20 minutes.
2. Season with pepper, nutmeg, and half the herbs. Place half the spinachon top of the rice and season with the remaining herbs. PLace the remaining spinach into the casserole and cover. Cook until the spinach is slightly wilted, about 15 minutes, and stir to mix together the rice, spinach, and herbs. Cover and continue cooking, checking the casserole frequently, until the water is absorbed, another 30 to 45 minutes. Correct the seasoning, cover with the cheese, allow it to melt, and serve hot.
makes 6 to 8 servings.

White Bean Soup with Quinoa, Spinach, and Shiitakes
adapted from

Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours 40 Minutes
Servings: 6

1 pound dry cannellini beans
1 tablespoon canola oil
1/3 pound shitake mushrooms, stemmed and sliced
1 tablespoon olive or canola oil
1 large onion, leek, or other slicing allium, sliced into thin rings

1/2 cup dry white wine (optional)
2 teaspoons freshly chopped rosemary
1/2 cup quinoa
10 ounces washed fresh spinach, chopped (about what your csa bag is this week
salt and pepper to taste

1. Place the cannellini beans into a large container and cover with several inches of cool water let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse the beans before using.
2. Heat 1 tablespoon of the canola oil in a large pot over medium heat. Stir in the mushrooms, and cook until they soften and begin to give up their juices, about 4 minutes. Remove the mushrooms from the pot, and set aside. Heat the remaining tablespoon of canola oil in the pot, and stir in the sliced onions. Cook and stir until the onions have caramelized to a dark brown, about 15 minutes.
3. Pour in the wine and rosemary, and bring to a boil over high heat. Once boiling, add the drained beans, and enough water to cover the beans by 1 inch. Return to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
4. Stir in the cooked mushrooms and quinoa continue cooking until the beans and the quinoa are tender, about 20 minutes more. Remove from the heat, and stir in the spinach leaves until wilted. Season to taste with salt and pepper before serving.

Stracciatella (Italian spinach egg soup)
Adapted from the Minimalist Cooks at Home by M. Bittman

4 cups chicken stock, best available will make this a great soup
2 cups spinach greens, cleaned and ready to cook
4 eggs
4 Tablespoons freshly grate parmesan cheese
Small grating of fresh nutmeg (or a pinch from your jar)
2 Tablespoons minced parsley (optional, only if you have some around)
S & P to taste

Bring 3 cups of the stock to a boil over med.-high heat in a 6-8 cup saucepan. Breat the remaining stock with the eggs, cheese, nutmeg and parsley until well blended.

When the stock is boiling, adjust heat so that is bubbles lightly but not furiously. Stir in the spinach and stir for just a moment (It should cook fairly quickly), then add the egg mixture in a steady stream, stirring all the while. Stir occasionally until the eggs gather together in small curds, 2-3 minutes.

Taste and add S & P to your liking, then serve. Garnish with a bit more parmesan if you like.

, adapted from Great Greens by Georgeanne Brennan

6 cups chicken or vegetable broth (high quality as this is a brothy soup!)
6 ounces white mushrooms, thinly sliced
1 bunch spinach, stemmed and leaves sliced (about 1 1/2 cups)
3 Tablespoons light soy sauce
3 Tablespoons rice wine vinegar
3/4 Tablespoon freshly ground pepper
2 teaspoons toasted sesame oil
1/2 teaspoon hot chile oil
5 ounces firm tofu, cut into 1/2 inch cubes
5 Tablespoons water mixed with:
3 Tablespoons cornstarch
1 egg, beaten
1/4 cup chopped fresh cilantro
2 green onions, including half the green part, minced

In a large saucepan or a soup pot over high heat, bring the broth to a boil.
Reduce heat to medium, add the mushrooms and spinach, and simmer for 5 minutes. Add the soy sauce, vinegar, pepper, sesame oil, chile oil, and tofu and stir. Then stir in the water and cornstarch mixture and the eg, and cook for 1 minute.

Ladle soup into soup bowls, and garnish with the cilantro and green onions.


2 pounds fennel bulb (sometimes called anise), chopped (about 5 cups)
1 onion, chopped
2 tablespoons olive oil
2 cups chicken broth
2 cups water
1 teaspoon fennel seeds
3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves washed well and drained

In a heavy kettle cook the fennel bulb and the onion in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, add the broth, the water, and the fennel seeds, and simmer the mixture, covered, for 10 to 15 minutes, or until the fennel bulb is tender. Stir in the spinach and simmer the soup for 1 minute, or until the spinach is wilted. In a blender or food processor purée the soup in batches. The soup may be served hot or chilled.

Makes about 8 cups, serving 6 to 8. Gourmet


3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 large shallot, minced

1 6-ounce package baby spinach leaves
1 large fennel bulb, trimmed, quartered lengthwise, cored, thinly sliced crosswise
1 bunch radishes, sliced
3/4 cup crumbled feta cheese

Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper.

Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve.


Active time: 25 min Start to finish: 30 min

1 cup frozen black-eyed peas
1 cup water
3/4 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon cayenne
1/8 teaspoon black pepper
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon low-sodium fat-free chicken broth
1/2 teaspoon honey
1 1/2 teaspoons olive oil
5 oz baby spinach
1 cup loosely packed fresh mint, stems removed

Special equipment: an electric coffee/spice grinder

Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.

Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl. Add peas to spice mixture and toss to coat.

Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat. Serve salad sprinkled with spiced peas. Each serving contains about 89 calories and 2 grams fat.

(Chickpea is another name for Garbanzo)
adapted from a recipe by Shakti

2 tbsp olive oil
4 crushed garlic cloves
1 chopped leek or onion
1tsp ground cumin
2 tsp coriander powder
3 big potatoes peeld and chopped
16oz can chick peas, drained
5 cups vegetable stock
1tbsp corn starch
2/3 cups heavy cream or half and half
2 tbsp sesame seed paste
1 bunch spinach, washed and roughly chopped red chile powder salt and pepper to taste

Heat oil and cook the garlic and onion until soft. Stir the cumin and coriander and cook. Add the stock and the potatoes. Bring to a boil and simmer. Add the chick peas and simmer until both are soft. Blend the sesasme seed paste, cream and the corn starch. Add the chile powder and mix into the soup. Add the spinach and bring to a boil. Keep stirring. Simmer for 5 minutes, add the salt and pepper and serve.

adapted from Spices of Life by Nina Simonds 6-8 servings

1 recipe 5 spice hoisin tofu (recipe is below)
4 cups good quality vegetable broth (or chicken broth!)
2 cups water
1/2 cup sake or wine
1 Tablespoon minced fresh ginger
1 1/2 cups scallions (about 10 scallions), mainly greens, cut finely into diagonal slices
1/2 pound young spinach, rinsed and spun dry
1/2 pound soba noodles

First: Prepare the Five Spice Tofu (recipe below) Let cool and cut into 1/4 inch thick slices that are about 2 inches long and 1/2 inch wide, making sure that the slices are still coated with the hoisin marinade.

Second: While the tofu is baking, mix the broth, water, rice wine, minced ginger, and soy sauce together in a large pot and heat until very hot. Cook for about 10 minutes to blend flavors. Add the tofu slices and scallions and cook until the liquid comes back to a boil. Add the spinach and stir carefully. Cook briefly until the spinach leaves are slightly wilted and then turn off the heat. Taste for seasoning, adjusting if necessary.

Third: Meanwhile bring 3 quarts of water to a boil, add the soba noodles, and stir to separate. When the water returns to a boil, reduce the heat to medium and cook for 3 1/2 to 4 minutes, until al dente. Drain the noodles in a colander, rinse under warm water, and portion into serving bowls Spoon some of the broth, tofu, and spinach over the noodles and serve.

FIVE SPICE HOISIN TOFU, adapted from Spices of Life by Nina Simonds

Mix together the marinade:

3/4 cup hoisin sauce
1/3 cup rice wine or sake
3 Tablespoons soy sauce
1 1/2 Tablespoons minced garlic
1 teaspoon five spice powder*
1 teaspoon toasted sesame oil

pour marinade over: 1 1/2 pounds firm tofu, drained and cut in half through the thickness

Let tofu sit for an hour at room temperature Preheat the oven to 375 degrees

Then arrange tofu on a rimmed cookie sheet that has been lined with aluminum foil. Pour the marinade on top and bake for 35 minutes, then remove from the oven and cool slightly. Cut into pieces that are 1/2 inch thick, 2 inches long and 1 inch wide. Spoon some of the cooked marinade on top and serve, or use as directed in recipes.


6 large shrimp
1/8 teaspoon chili powder
1/8 teaspoon salt
1/2 pound spinach (about 1 bunch)
2 scallions
1 teaspoon fresh lime juice
2 tablespoons water
1 teaspoon grated peeled fresh gingerroot
1/2 teaspoon sesame oil

Accompaniment: lime wedges

Preheat oven to 450¡F. Leaving shells intact, pull legs off shrimp and with a sharp knife halve shrimp
lengthwise. Arrange shrimp, shell sides down, in one layer in a shallow baking pan. In a small bowl
stir together chili powder and salt and sprinkle evenly over shrimp. Shrimp may be prepared up to
this point 3 hours ahead and chilled, covered.

Discard stems from spinach and diagonally cut scallions into 1/4-inch-thick slices. Drizzle shrimp with
lime juice and roast in middle of oven until just cooked through, about 5 minutes.

In a large nonstick skillet bring water with gingerroot to a simmer over moderate heat and add
spinach. Cook spinach, stirring, until slightly wilted, about 20 seconds. Remove skillet from heat and
immediately stir in scallions and oil until combined well. Season spinach with salt and pepper.

Mound spinach in center of each of 4 plates and arrange shrimp halves around it. Serve shrimp and
spinach with lime wedges.

Serves 4 as a first course. Gourmet

Barley gives this a wonderful chewy texture.

Nonstick vegetable oil spray
2 large leeks (white and pale green parts only), chopped
1 fennel bulb, finely chopped (about 1 1/2 cups)
1 teaspoon dried thyme
2 cups pearl barley
6 1/2 cups canned low-salt chicken broth
1/2 teaspoon saffron threads

1 1/2 cups frozen baby lima beans, thawed

1 6-ounce package fresh baby spinach, trimmed, thinly sliced
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Fresh basil sprigs

Generously spray heavy large pot with nonstick spray. Place pot over medium-high heat. Add half of
leeks and half of fennel to pot. SautŽ until vegetables are tender, about 5 minutes. Stir in thyme, then
barley. Add 2 1/2 cups broth and saffron. Simmer until liquid is almost absorbed, stirring frequently,
about 10 minutes. Add remaining leeks, fennel and 4 cups broth. Bring to simmer. Reduce heat to
medium-low and cook until barley is tender and mixture is creamy, stirring often, about 30 minutes.

Meanwhile, cook lima beans in large saucepan of boiling salted water until tender but still bright
green, about 3 minutes. Drain.

Add lima beans, spinach, Parmesan cheese and chopped basil to barley and stir to blend. Season with
salt and pepper. Transfer mixture to 6 shallow bowls. Garnish with basil sprigs and serve.

Serves 6.
Per serving: calories, 352 total fat, 5 g saturated fat, 1 g cholesterol, 4 mg.
Bon Appetit


8 cups water
3/4 cup uncooked quinoa
2 teaspoons olive oil
2 tablespoons finely chopped seeded jalapeño pepper
1 garlic clove, minced
2 1/2 cups diced peeled baking potato (about 1 pound)
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2/3 cup thinly sliced green onions, divided
3 cups thinly sliced spinach
1 cup (4 ounces) crumbled feta cheese
1/3 cup chopped fresh cilantro

Combine water and quinoa in a Dutch oven bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Drain in a sieve over a bowl, reserving cooking liquid add enough water to cooking liquid to measure 6 cups. Set quinoa aside. Heat oil in pan over medium heat. Add jalapeño and garlic cook 30 seconds. Stir in potato, salt, cumin, and black pepper cook 5 minutes, stirring frequently. Stir in 6 cups cooking liquid, quinoa, and 1/3 cup onions bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender. Stir in 1/3 cup onions and spinach cook 3 minutes. Remove from heat. Stir in cheese and cilantro. Yield: 8 servings (serving size: 1 1/4 cups)


In Chinese culture, noodles symbolize longevity and are often served at New
Year celebrations and traditionally left very long.

a 3 1/2- to 4-pound chicken
8 thin slices fresh ginger root
1 bunch scallions, cut crosswise into thirds
10 cups water
3/4 cup Chinese rice wine or medium-dry Sherry
2 ounces dried rice-stick noodles (rice vermicelli)
1 bunch bok choy, leaves washed, drained, and chopped coarse
1 bunch thinly sliced fresh garlic chives

With a cleaver or heavy chef's knife cut chicken into large pieces. Cut chicken through bones into 2-inch pieces. In a large kettle of boiling water blanch chicken 1 minute. In a colander drain chicken and rinse under cold water.

With flat side of cleaver or knife lightly smash ginger root and scallions. In cleaned kettle bring 10 cups water to a boil with chicken, ginger root, scallions, rice wine or Sherry and simmer, uncovered, skimming froth occasionally, 2 hours. Pour broth through colander lined with triple thickness of cheesecloth into a large heat proof bowl, reserving chicken for another use. Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.

In cleaned kettle bring broth to a boil. Add noodles and boil, stirring occasionally, 2 minutes. Stir in bok choy and simmer, stirring once or twice, until spinach turns bright green and is just tender, about 3 minutes. Stir in chives and salt and pepper to taste and simmer 1 minute.
February 1997

1 1/2 pounds spinach (about 2 bunches), coarse stems discarded and the
leaves washed well and drained
5 tablespoons unsalted butter, melted and kept warm
7 sheets of phyllo (each about 17 by 12 inches), stacked between 2 sheets
of wax paper and covered with a dampened kitchen towel
6 tablespoons freshly grated Parmesan
1 teaspoon dried mint
1/2 cup very thinly sliced red onion
2/3 cup finely crumbled Feta
1 1/2 tablespoons olive oil

In a kettle cook the spinach in the water clinging to the
leaves, covered, over moderate heat for 3 to 4 minutes, or
until it is just wilted, refresh it under cold water, and
let it drain well in a colander while making the phyllo

Preheat the oven to 400F. Brush a baking sheet lightly with
some of the butter, put 1 sheet of the phyllo on the
butter, the brush it lightly withy some of the remaining
butter. Sprinkle the phyllo with 1 tablespoon of the
Parmesan, put another sheet of the phyllo on top, and press
it firmly so that it adheres to the bottom layer. Butter,
sprinkle, and layer the remaining phyllo in the same
manner, ending with a sheet of phyllo. Brush the top sheet
lightly with the remaining butter and bake the crust in the
middle of the oven for 5 minutes.

Arrange the spinach evenly on the crust, leaving a 1-inch
border all around, crumble the mint over it, and season the
spinach with salt and pepper. Scatter the onion over the
spinach, sprinkle the pizza with the Feta, and drizzle it
with the oil. Bake the pizza in the middle of the oven for
15 minutes, or until the cheese is melted, and with a pizza
wheel or sharp knife cut it into squares.

Serves 6 to 8 as an hors d'oeuvre. Gourmet May 1993


2 tablespoons minced fresh dill
2 teaspoons grated orange peel
1 teaspoon minced garlic
3/4 teaspoon salt
1 cup cherry tomatoes, halved
1 tablespoon olive oil
4 skinless boneless chicken breast halves, thinly sliced
4 cups firmly packed torn fresh spinach leaves (about 8

Preheat oven to 450F. Place large baking sheet in oven to

Meanwhile, mix dill, orange peel, garlic and salt in medium
bowl. Season with pepper. Combine tomatoes, oil and 1
teaspoon dill mixture in small bowl. Add chicken to
remaining dill mixture in medium bowl and toss to coat.

Cut 4 sheets of foil, each about 20 inches long. Place 1
foil sheet on work surface. Arrange 1 cup spinach on 1 half
of foil. Place 1/4 of sliced chicken mixture atop spinach.
Spoon 1/4 of tomato mixture atop chicken. Fold foil over,
enclosing contents completely and crimping edges tightly to
seal. Repeat with remaining 3 foil sheets, spinach, chicken
mixture and tomato mixture, forming 4 packets total.

Arrange foil packets in single layer on heated baking
sheet. Reduce oven temperature to 400F. Bake until chicken
is just cooked through, about 10 minutes. Transfer to
plates let stand 5 minutes.

Makes 4 servings. Bon Appetit March 1998


1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
1 bunch trimmed fresh spinach

Mince garlic and in a small dry skillet toast sesame seeds
over moderate heat, stirring, until golden. In a heavy
6-quart kettle heat oil over moderate heat until hot but
not smoking and cook garlic and gingerroot, stirring, 30
seconds, or until fragrant and golden. Add spinach by
handfuls, stirring, and cook until just wilted.

Serve spinach sprinkled with sesame seeds.


4 red bell peppers
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/2 pound fresh baby spinach (about 8 cups packed)

Quick-roast and peel pepper. Cut roasted peppers into
1/2-inch-wide strips. In a small bowl whisk together honey,
mustard, and vinegar. Add oil in a slow stream, whisking
until emulsified, and season with salt and black pepper.
Roasted peppers and vinaigrette may be prepared 2 days
ahead and chilled separately, covered.

In a large bowl toss roasted peppers and spinach with
vinaigrette and salt and black pepper to taste.


1 onion, chopped fine
1/2 pound mushrooms, chopped fine
1 tablespoon vegetable oil
1 bunch spinach (about 1 pound), coarse stems discarded,
washed well and spun dry
2 garlic cloves
1/4 cup water
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, chopped fine
3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)
1/2 cup canned mild enchilada sauce
two 10-inch or four 8-inch flour tortillas

In a heavy skillet cook onion and mushrooms in oil over
moderate heat, stirring, until golden. Add spinach and
garlic and cook, stirring, until spinach is wilted, about
30 seconds. Stir in water, beans, lemon juice, scallions,
pepper Jack, and salt to taste and cook, stirring, until
cheese is melted.
In a small saucepan heat enchilada sauce.
Heat a dry skillet (large enough to hold 1 tortilla) over
moderately high heat until hot. In skillet heat tortillas,
1 at a time, turning frequently, 30 seconds, or until
softened, and transfer to a work surface. Divide filling
between tortillas and roll up burritos.

Spoon sauce over burritos and serve with sour cream.


1 pound fresh green peas, shelled (about 1 1/2 cups), or 1 1/2 cups thawed frozen
1 bunch spinach leaves (2 cups packed), washed well and spun dry
1 tablespoon sugar
1 teaspoon dried tarragon
1/2 teaspoon salt
freshly ground black pepper to taste
2 cups chicken broth
1 cup ice
2/3 cup plain yogurt
In a saucepan simmer peas, spinach, sugar, tarragon, salt,
and pepper in broth 15 minutes, or until peas are very
tender. Puree soup in a blender until smooth and transfer
to a bowl. Stir in ice and 1/2 cup yogurt, stirring until
ice is melted and soup is chilled. Divide soup between 2
bowls and top with remaining yogurt.

Gourmet July 1996

For dressing:
2 tablespoons raspberry vinegar*
1 tablespoon balsmic vinegar
1 tablespoon soy sauce
3/4 teaspoon Dijon mustard
1 1/2 teaspoons minced peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup extra-virgin olive oil

1 whole skinless boneless chicken breast (3/4 pound), halved
1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry
1 firm-ripe mango, cut into 1/4-inch thick slices
2 plum tomatoes, sliced thin
2/3 cup raspberries, picked over
4 scallions, chopped fine
1/4 cup walnuts, toasted and chopped coarse

Make dressing: In a bowl whisk together all dressing
ingredients except oil. Add oil in a stream, whisking, and
whisk until emulsified. (Dressing may be made 2 days ahead
and chilled, covered.)
In a shallow dish or a resealable plastic bag coat chicken
with 3 tablespoons dressing. (Marinate chicken, covered and
chilled, 2 hours.)
Heat an oiled well-seasoned ridged grill pan over
moderately high heat until hot but not smoking and grill
chicken, drained, until cooked through, about 7 minutes on
each side. Transfer chicken to a platter and cool. (Chicken
may be made up to this point 1 day ahead and chilled,
Cut chicken into 1/4-inch-thick slices and in a large bowl
combine with remaining ingredients. Drizzle remaining
dressing over salad and toss gently to combine well.

Spinach (or Orach) and Yoghurt Salad, from Jane Grigson's Vegetable Book
The author recommends using a 'homemade' yoghurt, I would recommend doing that too OR purchasing a great organic variety that we have available to us now that she didn't in 1978.

3 Tablespoons chopped onion
2 Tablespoons butter
1 large bunch orach or spinach, washed, stemmed, lightly steamed, and roughly chopped
1/4 pint (1/2 cup?) 'natural' yoghurt (plain!)
1-2 cloves garlic, finely chopped
1 level teaspoon ground cinnamon
salt, pepper, sugar

Cook the onion in butter until yellowish but not soft. Add the orach or spinach, stir it about well and give it a few moments longer to heat through properly and absorb the oniony flavor. Mix the yohurt, garlic and cinnamon in a basin. Add the spinach and onion mixture whilestill hot, stirring everything well together. Season to taste. Serve chilled.

, Julia&rsquos fast version

In Chinese culture, noodles symbolize longevity and are often served at
New Year celebrations and traditionally left very long.

2 quarts chicken broth, homemade or canned: I like Trader Joe&rsquos organic
free-range in a juice-box style box.
8 thin slices fresh ginger root
1 bunch scallions, cut crosswise into thirds
3/4 cup Chinese rice wine or medium-dry Sherry
2 ounces dried rice-stick noodles (rice vermicelli)
1 pound spinach or chard, cleaned and coarsely cut up. (The spinach we
are bringing this week will be ready for the pot already.)
1 bunch thinly sliced fresh garlic chives

With flat side of cleaver or knife lightly smash ginger root and
scallions. In cleaned kettle bring chicken broth to a boil with ginger
root, scallions, rice wine or Sherry and simmer, uncovered, for 20-30
minutes. Strain.

In cleaned kettle bring broth to a boil. Add noodles and boil, stirring
occasionally, 2 minutes. Stir in spinach and simmer, stirring once or
twice, until spinach turns bright green and is just tender, about 3
minutes. Stir in chives and salt and pepper to taste and simmer 1

adapted from Gourmet
February 1997

Creamed Spinach, adapted from Too Many Tomatoes by Lois Landau et al julia's note: you could mix in with the spinach the beet greens, kale, and or collards for the spinach in this dish.

1 1/2 cups cooked spinach and or other greens
1/4 cup sour cream
2 Tablespoons horseradish, grated (I'd use the jarred stuff if that's what you have!)
2 tablespoons butter
1/2 teaspoon nutmeg OR 1 tablespoon fresh tarragon, depending on what your pantry, tastes and garden have S & P to taste

Spinach and Leek Soup

I love experimenting with soups these days. Not only is it an excellent winter warmer meal, but making your own soups at home turns out to be pretty healthy and nutritious.

Take this recipe of Spinach and Leek Soup for an example. It is a hearty meal made with sautéed onion, leeks and garlic cooked in vegetable stock with baby spinach and fresh mint, served with mushrooms and micro greens. An excellent source of Vitamin A, K and folate, spinach also boasts with a mere 7 calories per cup. Wowzers. Pass the soup please!

I found adding a bit of cayenne pepper also warms up the throat, and the fresh mint leaves a refreshing taste behind. Hope you can give it a go!

Not only is this Spinach and Leek Soup comfortingly delicious and nutritious, it also looks fabulous with its grass green look, sure to liven up any dinner table. Serve it as a starter with parmesan crisps or as a hearty main with fresh ciabatta or Panini. Oh, and did I mention the soup recipe is completely low carb and Banting friendly? Pleasure!

Spinach with rice, mince and yoghurt recipe - Recipes

Prepare Ingredients:

Wash the fresh produce. Finely dice ¾ onion you only need ¾ for this recipe and mince garlic and ginger. Dice tomatoes, and set aside.

In a pot, bring 1½ cups water to a boil. Stir in the rice cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork and set aside covered to keep warm.

Cook Onions & Spices:

Meanwhile, heat a little oil in a pot over medium heat. Add onion, garlic and ginger and sauté for 4 minutes. Add spice mix and continue cooking for another 3 minutes.

Brown Mince:

Add mince, breaking up with a wooden spoon and cook over medium-low heat for 8 minutes, until browned. Add tomatoes and ¼ cup of water, cover and simmer for 15 minutes. Season with salt and pepper.

Add Peas & Spinach:

Add peas and spinach and cook for another 4 minutes, until spinach has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

You Plate It:

Divide rice between serving plates/bowls. Top with curry and garnish with yoghurt and coriander leaves. Enjoy!

Spinach with rice, mince and yoghurt recipe - Recipes

Prepare Ingredients:

Wash the fresh produce. Finely dice ¾ onion (you only need ¾ for this recipe) and mince garlic. Dice tomatoes, and set aside.

In a pot, bring 1½ cups water to a boil. Stir in the rice cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork and set aside covered to keep warm.

Cook Onions & Spices:

Meanwhile, heat a little oil in a pot over medium heat. Add onion, garlic and ginger and sauté for 4 minutes. Add korma paste and continue cooking for another 3 minutes.

Brown Mince:

Add mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add Peas & Spinach:

Add peas and spinach and cook for another 2 - 3 minutes, until spinach has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

You Plate It:

Divide rice between serving plates/bowls. Top with curry and garnish with yoghurt and coriander leaves. Enjoy!

  • 2 tsp extra virgin olive oil
  • 500g Coles Graze Grass Fed Lamb Mince
  • 1/4 cup (75g) tandoori paste
  • 450g pkt microwavable basmati rice
  • 120g pkt Coles Australian Baby Spinach
  • 4 Coles Naan Breads, torn
  • 1 Lebanese cucumber, seeded, sliced
  • 1/2 cup (140g) Greek-style yoghurt
  • 2 tbs coconut flakes, toasted
  • 1/2 cup coriander sprigs
  • 25g butter, melted


Heat the oil in a large frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 2 mins or until browned. Add the tandoori paste. Reduce heat to medium-high and cook, stirring occasionally, for 3 mins or until mince is cooked through. Season.


Meanwhile, heat the rice in the microwave following packet directions.


Place spinach in a microwave-safe bowl. Partially cover and cook in the microwave on high for 1 min or until spinach wilts. Arrange the naan bread in a single layer on a microwave-safe plate. Heat in the microwave on high for 1 min or until the naan bread is heated through.


Divide the rice evenly among serving plates. Top with the mince mixture, spinach, cucumber and naan breads. Spoon a dollop of yoghurt over the mince mixture on the plates. Sprinkle with coconut and coriander. Drizzle the naan bread with butter and serve immediately.

1. Heat the oil in a frying pan and sauté the onion and garlic on medium to low heat taking care not to burn the garlic.
2. Add the diced carrot and celery and tomato paste and increase the heat.
3. Add the mince and cook with the vegetables for approximately 5 minutes.
4. Add the curry powder, Worcestershire sauce and ½ cup of water and simmer for 20 to 30 minutes. Stir occasionally during cooking and add a little more water it looks too dry.
5. Finish by adding the peas and cook until they are heated through.

6. Serve over toasted ciabatta, top with a fried egg and a sprinkle of Italian parsley.

  • 2 tbsp vegetable oil
  • 900g/2lb lamb neck fillet, cut into 3cm/1in cubes
  • 2 onions, roughly chopped
  • 3 garlic cloves, peeled and crushed
  • 2 green chillies, finely chopped
  • 1 tbsp grated fresh ginger
  • 1 tsp ground turmeric
  • 1½ tbsp garam masala
  • 1½ tbsp ground cumin
  • 1 tbsp mild Kashmiri chilli powder
  • 6 large tomatoes, roughly chopped
  • 400ml/14fl oz coconut milk
  • 600ml/1 pint chicken stock or lamb stock
  • 250g/9oz baby spinach leaves
  • 200g/7oz plain yoghurt
  • salt and freshly ground black pepper
  • steamed basmati rice, to serve

Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.

Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened.

Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb.

Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender.

Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted.

Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.

Homestyle Savoury Mince

A homestyled savoury mince is a perfect winter meal using beef mince, vegetables and spices to provide a yummy winter dish.


  • 500 g beef mince
  • 1 onion chopped
  • 3 garlic cloves, crushed
  • 2 carrots sliced or diced
  • 2 cups beef bone broth (stock)
  • 1-2 tbs Worcestershire sauce (gluten-free)
  • 1 tbs sweet paprika
  • 1 tbs tomato paste
  • 1 cup frozen or fresh peas and corn
  • 1 zucchini, finely diced
  • 1 cup diced mushrooms
  • 1 tsp arrowroot, to thicken (optional)
  • Salt and pepper to taste


  1. Heat a little olive oil in a hot frypan and add your onions and carrots. Stirring regularly, cook until the carrots have started to soften and the onions translucent.
  2. Add the mince and brown off, adding the garlic at the last minute.
  3. Add the tomato paste and stir, cooking for a minute or so to soften the taste. Add the Worcestershire sauce, paprika, broth and remaining vegetables and cook until the vegetables have softened, and the liquid has reduced right down to a thick sauce. Taste and season to your preference.
  4. If needed you can use a little arrowroot to thicken the sauce if it has not reduced enough to your liking.

Serving suggestions:

  • Serve over a baked potato or sweet potato, with a dollop of sour cream, coconut yoghurt or guacamole
  • Serve with rice or a broccoli/cauliflower rice or steamed vegetables
  • Serve with some quality sourdough or a paleo toast with avocado for breakfast.

Optional Extras:

Extra vegetables: Chopped green beans, chopped spinach and fresh herbs
Curried version: Omit the Worcestershire sauce and paprika and add 1-2 tablespoons of curry powder.

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