EASY SPINACH AND ARUGULA CHICKEN
Arugula was on sale and I wanted to find new ways to use it. This became a quick favorite. I've found that there's no need to preheat the oven; a little longer cooking time produces a juicy thigh with crispy skin.
Provided by Christina
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 1
Number Of Ingredients 5
Steps:
- Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt.
- Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 199.3 calories, Carbohydrate 2.2 g, Cholesterol 70.7 mg, Fat 11.9 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 3.3 g, Sodium 308.3 mg, Sugar 0.3 g
SPINACH AND ARUGULA PESTO
Steps:
- In a food processor or blender, combine spinach, arugula, garlic, salt, walnuts, cheese, lemon juice, and water. Process until they form a paste. Gradually blend in olive oil, taste adjust seasoning if necessary.
SPINACH AND ARUGULA SALAD WITH ORANGE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.
SAUTEED ARUGULA AND SPINACH WITH PANEER AND ROASTED CASHEWS
I have adapted this recipe the reduce the amount of fat. Original recipe calls for 1/2 cup of oil. This is on my to try list.
Provided by mell_2
Categories Asian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven or toaster oven to 375 degrees F. Spread cashews on a baking tray and bake for 3 minutes. Gently stir cashews to roast them evenly. Return to the oven for another 3 minutes, or until golden brown. Watch carefully because cashews can burn quickly. Remove from the oven and cool for at least 30 minutes.
- Cut the tougher, bottom stems (about 1-1/2 inches) off the spinach. If you don't like to eat the stems, cut off all of them but add more spinach leaves to compensate. Combine spinach and arugula (or rapini) in a large bowl.
- Heat oil in a large frying pan on medium-high heat for 1 minute. Add cumin seeds, stir and allow to sizzle for 30 to 45 seconds. Add tomatoes, mustard seeds, turmeric, salt and cayenne. Stir and reduce the heat to low, then cover and cook for 5 minutes. Remove the lid and stir. The top of the masala should glisten with oil. If not, cook uncovered for another 1 to 2 minutes to make sure the spices are cooked through.
- Stir in water and increase the heat to medium. Bring to a boil, then reduce the heat to low and cook at a low boil for 5 to 8 minutes. Add coconut milk, increase the heat to medium and continue cooking until the curry starts to boil. Add greens and cook them for 2 minutes, stirring regularly.
- To Serve.
- Place 2 slices of paneer in each of six large bowls. Pour the curry and green leaves over the paneer. Top the greens with 6 to 7 roasted cashews per bowl.
- Wine.
- Pair with a refreshing Grüner Veltliner.
Nutrition Facts : Calories 393.2, Fat 30.1, SaturatedFat 14.6, Sodium 1344.4, Carbohydrate 28, Fiber 8.2, Sugar 13.1, Protein 10.9
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