CREAMY SPINACH & POTATO SOUP
My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. -Amy Samuel, North Pole, Alaska
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 433mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
SPINACH AND POTATO IN CREAM SAUCE
Make and share this Spinach and Potato in Cream Sauce recipe from Food.com.
Provided by Aarti D.
Categories Spinach
Time 40m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Pour 2 tbsp of butter into a pan for making the white sauce.
- Add the onions and saute for 2 minutes.
- Then add the flour.
- Cook for a minute until the flour turns lightly brown.
- Add the pepper and salt and the gradually add the milk.
- Stir continuously to avoid lumps.
- When the sauce thickens, add the cream and take it off the fire.
- In a separate pan, pour the remaining butter, add the spinach and saute for 5 minutes.
- Take it off the fire.
- Stir-fry the potatoes for 5-10 minutes.
- Add the prepared spinach mix to the stir-fried potato rounds to the white sauce.
- Spread the mixture in an oven proof baking dish.
- Sprinkle the dried parsley and the cheddar cheese on top and bake for 20 minutes at 180 degrees celcius.
- Serve hot with garlic bread.
CREAMY SPINACH POTATOES
A Company's Coming recipe that is totally delicious! Got this out of the CC Potato Book. This recipe is SO easy and SO good!
Provided by crashingagain03
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook potato in water in med. saucepan until tender. Drain and then coarsely mash.
- Melt margarine in medium saucepan. Stir in flour until smooth. Slowly whisk in milk. Add next 4 ingredients. Heat and stir until boiling and thickened.
- Stir in spinach. Turn potato into greased 2 quart (2 L) baking dish. Pour sauce on top. Poke randomly with spoon to allow some sauce down into potato.
- Sprinkle with Parmesan cheese. Bake in 350°F (175°C) oven for 30 minutes until hot. Serves 6.
Nutrition Facts : Calories 210.6, Fat 7.5, SaturatedFat 2.8, Cholesterol 12.1, Sodium 332.7, Carbohydrate 29.7, Fiber 4.1, Sugar 1.3, Protein 7.7
WALLEYE WITH POPCORN CREAM SAUCE WITH POTATOES AND SPINACH
Make and share this Walleye With Popcorn Cream Sauce With Potatoes and Spinach recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 2h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Special equipment: Chinois (China cap) or fine mesh strainer.
- For the sauce:.
- Combine the cream, stock, peppercorns, shallots, bay leaves, onions, garlic, thyme and some salt in a sauce pot. Bring to a simmer and cook over low until the vegetables are soft, 1 hour. The cream will have reduced by about one-quarter.
- Strain the cream mixture through a chinois, adjust the salt, and reserve warm for later use.
- Pop the popcorn on the stovetop with the canola oil, or use a popcorn maker.
- Fill a blender halfway with the cream mixture. Add the popcorn until the blender cup is full. Blend the mixture until smooth, adding popcorn until you reach the desired thickness. Strain the mixture through a chinois or fine mesh strainer. Repeat for the remaining cream and popcorn. Adjust the seasoning with salt and finely ground pepper. Reserve in a warm place until ready to use.
- For the walleye:.
- Sprinkle the fillets on both sides with salt. Sprinkle one side of each fillet with the instant flour until just coated, shaking off any excess flour.
- Heat the oil in a skillet until just smoking. Add the fish to the pan, floured-side down, and turn the heat to medium-high. Cook the fish three-quarters of the way through on that side, and then flip. Add the butter to pan and baste. Cook until just before the fish wants to flake apart when pushed.
- Saute the mushrooms and potatoes in the same pan, adding more butter if necessary, until golden brown. Add the spinach and cook to wilt. Add 1/2 cup of the popcorn sauce and the parsley to the pan. Adjust the seasoning with salt, pepper and some lemon juice. Arrange the vegetables in 4 large bowls and spoon some more sauce over the vegetables. Top each bowl with the sauteed walleye, then garnish with the parsley and dust with the smoked paprika.
Nutrition Facts : Calories 2140.2, Fat 191.9, SaturatedFat 103.7, Cholesterol 709.6, Sodium 1098.7, Carbohydrate 56.1, Fiber 5.8, Sugar 12.1, Protein 58.7
HAM, CHEESE, SPINACH AND POTATO BAKE
The best one-dish meal I've ever made! If you love ham, potatoes, spinach and cheese, you'll love this!
Provided by CARYN MASZCAK
Categories One Dish Meal
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Using a skillet, melt your butter. Add the flour and the milk.
- Cook until sauce thickens; remove from heat.
- Add eggs, cheese, mustard, salt and pepper.
- In another skillet, sauté the onion in some butter (I use about 1 tsp).
- When onion is cooked, add the frozen creamed spinach (I microwave the spinach first for a couple of minutes to speed up the process).
- In a casserole dish, layer half the ham, then half of the shredded potatoes and half of the cheese mixture.
- Repeat until all is used.
- Cover and bake at 350°F for about 46 minutes.
- Sprinkle some parmesan cheese on top before serving.
Nutrition Facts : Calories 1050.9, Fat 68.7, SaturatedFat 39.2, Cholesterol 302.2, Sodium 2227.4, Carbohydrate 47.8, Fiber 4, Sugar 1.6, Protein 60.9
SAUTEED SPINACH CREAM SAUCE
Created to serve over Spinach-Stuffed Chicken Spirals, but this would work well with plain, baked chicken as well to add an elegant touch.
Provided by Barb Witherspoon
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter over medium heat in medium saucepan.
- Add chopped spinach.
- Cook and stir for 5 minutes.
- Add 2 tablespoons whipping cream, Kosher salt, and ground black pepper.
- Cook and stir for 30 seconds or until heated through.
- Serve over baked chicken.
Nutrition Facts : Calories 58.3, Fat 5.8, SaturatedFat 3.6, Cholesterol 17, Sodium 125.9, Carbohydrate 1.2, Fiber 0.7, Sugar 0.2, Protein 1
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