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Spinach wings

Spinach wings

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We wash the wings first and boil them until we get foam. We move them in a slow cooker (if we don't have them, they boil before because the country poultry meat is stronger) and we set the high function for 2.5 hours.

When we have the wings cooked, we clean and chop the onion and put it together with the wings in a pan in which we heated the oil. After they have fried a little, we add little by little the juice in which they boiled the wings. When the onion has softened, add salt and pepper, raw spinach and let it boil (if necessary, add more wing soup). When the spinach has softened, add the tomato juice and chopped garlic and cook for another 3-4 minutes.

Serve hot. Good appetite !

Round, ripe and blue: 13 delicious blueberry recipes

I feel that blueberries are often taken from the beginning. Thrown by hand frozen in coffee muffins, their taste embedded in false flavors, are both boring and ubiquitous. Sometimes I just forget how good a true blueberry can be. But a true blueberry, in season, has so much juicy flavor! Here are 13 recipes that celebrate this flavor. From buckwheat pancakes, to a blueberry banana cake and blueberry ice cream to fluffy whole wheat muffins, here are some recipes to get you ready for the blueberry season.

We are roosters at the edge of the blueberry season, as those ripe, round and juicy berries begin to launch on the markets. Here are both sweet and less sweet recipes, with a purely delicious dinner, thrown for good measure.

• 9 Blueberry pancakes with lemon - A fabulous recipe for blueberry pancakes.
• 10 mini blueberry lemon muffins - Teeny lemon muffins with large juicy blueberries.
• 11 blueberry bars "A sweet, juicy bar."

Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. Flank steak is a great way to mix protein during the week, so your dinner isn't all chicken, every day. It's a relatively cheap beef cut and I find it easier to cook than chicken, because you don't have to worry about turning the meat to the exact right temperature.

Meal plan for next week

Welcome to next week's Meal Plan! I want to help you find inspiration and ease some of the pain points that come with dinner on the table in the evening after nightfall, whether you're cooking for one or a family of eight. That's why, as I promised, this series is changing - every week I'll respond to readers' requests and share the meal plans you want to see. It's not too late! What kind of meal plans would you like to see?

As I eat my weight in sweet strawberries at this time of year, I am reminded of what to do with the abundance of spring and summer fruits. Usually, I am not satisfied with the joys of berries and stone fruits as it is, but when I went a little overboard on the farmers market, the jam is one of the many things I consider. Or is it jelly? The two terms for spreading fruit have always confused me a bit. Fortunately, there is an easy way to distinguish between the two.

If you still don't meet for dinner, it's time to introduce yourself. The concept? Throw a handful of things into a slow cooker or Instant Pot and let the appliance do all the work. Sure, you may have to chop a few vegetables or look for a piece of meat in the instant pot, but there really is nothing for you other than grabbing plates and forks.

On this Easter day we were endowed with a 22 kilogram ham (.) And, while we had our share of the Easter holidays, we were left with a decent amount. I'm not even a little crazy, because I know that I can freeze some for future use and that there are a lot of ways - big and small - that we can use this week. Here are 17 of my favorite recipes for using leftover ham. The city's hat freezes incredibly well. In my opinion? Freeze the ham in different forms for future use.

It's Earth Day - or Earth Moon, as we prefer! - so natural, we turn our attention to the kitchen. And specifically ways we can create less waste and be more efficient and careful with our results Between packaging and food scraps, a certain degree of kitchen waste feels inevitable. For most, there is no way to get rid of it completely, but there are a lot of small and easy ways to limit the amount of waste that comes out of our kitchens.

Meet my new favorite brunch dish: Hawaii Roll Egg-in-a Hole. You may be familiar with eggs in holes as a beloved childhood breakfast dish, but this version is easier to cook for a lot and offers a great flavor. Serve this baked egg for the family brunch or beat it when you feed a hungry crowd. Here are my tricks to fuck him every time. At first glance, this recipe is quite simple: make a well in each roll, crack in an egg and bake!

Fritters have long been my solution whenever I have to use sad-looking products, withered herbs and small pieces of cheese in my fridge. I don't often make them with a plan - until now. Inspired by my favorite cheesy dip and warm spring weather, I came up with an artichoke-laden omelette marinated in garlic, baby earth spinach, salted parmesan and rich cream. I knew it would be fine, but it was above all my expectations.

Temperatures are rising, flowers are blooming, and the spring season is now in full force. And doesn't it really feel like meringue time? Lots of fresh eggs mean more whites for cooking and baking - including air-light meringue cakes and delicious meringue pie. And when it comes to the latter, we are always looking for ways to make meringue as light, fluffy and luxurious as possible.

Evil eggs are one of the most beloved applications and snacks. Put a plate at any gathering or holiday meeting and it is guaranteed that they will be crowded as soon as possible. I am a purist at heart, who believes that you can never go wrong with the classic creamy, mustard-filling tits, although there is an almost endless variety of ways to dress and reinvent these two snack bites. Here are 10 of our favorite ideas for evil recipes to consider.

One of the pleasures of cooking ham for a large gathering, obviously outside of its consumption, is that the city hawks that we glaze and bake for the holidays are already cooked. This should take the guesswork out of cooking a ham at home, right? But because most hawks are quite large and have spiral cuts and giant bones to deal with, it can be hard to tell when a ham is actually cooked "ready." Here's everything you need to know about ham temperatures for reheating and serving.

Baba pasta (or babka, or babka wielkanocna) has secluded Easter meals for Polish families for centuries - along with mazurek cakes, painted eggs and cheese desserts. The defender is this: Of course, the dessert was said to be made in pans that looked like a tall Bundt pan, but without the hole in the center. A medieval recipe claims that their special version - which requires 24 eggs and 1 tablespoon of freshly poured vanilla beans, which are beaten more than an hour (!

For those of us who love devilish eggs (and we are legion), there is really no occasion that cannot be enhanced by a plate of eggs filled with beaten egg yolks. Maybe this is Easter lunch, their most local habitat or a work party where everyone - even the most become! - it can fall on that plate of small carrots. What about breakfast? Do the devil's eggs belong to breakfast? Oh yes. And I have the recipe to prove it.

Green hummus with spinach and avocado

I really like the hummus I make according to the recipe here. I also gave Ania a taste but she didn't like it (probably because of the tahini).

But I came across a variant of green hummus that includes avocado (which Ania doesn't like on her own at all), so I decided to give it a try. She put her tongue on the green paste and then wiped it thoroughly on my blouse. Failure again, more virulent. But she was extremely happy to grease the vegetable sticks with hummus and stuff them in my mouth, feeding me.

I tried again, removing the garlic this time, which I suspected would taste too pungent for Ania's preferences, and I finally found the winning recipe.

I continue to make green Hummus for me (with garlic) and for Ania (without), because it is a tasty, healthy, quick recipe that befriends us with raw vegetables for which neither of us has much love.

-a canned chickpeas (400 g) drained

-2 tablespoons grated Parmesan cheese

-1 tablespoon and a half of lemon juice

Put in a bowl the spinach, chickpeas, grated Parmesan cheese, salt, lemon juice. Grind the garlic and add it to the composition. Peel the avocado core with a teaspoon and add it to the other ingredients (I leave this step behind so that the avocado does not oxidize). Mix everything with a vertical blender or any efficient mixer you have at hand. If you need to thin the hummus, add juice (preserved) from the canned chickpeas or water. And that's it, that was it!

Store it in the refrigerator, covered, so that it does not darken due to the avocado fruit.

It can be eaten spread on toast, with salted biscuits or raw vegetable sticks (carrot, bell pepper, cucumber, etc.). I also eat it next to a grill, as a side dish.

Until you finished preparing the hummus, the dandelion didn't even have time to notice that you weren't completely focused on the interesting activities it carries out. She will look at you in amazement when you appear with the bowl full of green paste in which the colored vegetables are bathed, she will carefully remove the carrot sticks and she will stuff a healthy portion of hummus in her lustful mouth. Good appetite!

Baked polenta with bacon and spinach

We have prepared an alternative to the traditional boiled polenta & # 8211 baked polenta with bacon and spinach. Although it takes a little longer to prepare this recipe, the end result is more nutritious and tastier.

Ingredients for baked polenta with bacon and spinach:

170 grams of bacon, sliced
1 small, sliced ​​onion
85 grams of fresh, chopped spinach
4 large, beaten eggs
2 cups milk
2 cups cornmeal
2/3 cup grated Parmesan cheese
1 teaspoon salt
freshly ground black pepper
4 cups hot water

5 steps to prepare baked polenta with bacon and spinach:

1. Preheat the oven to 175 degrees Celsius and grease a baking dish with a little oil. Cook the bacon in a deep pan, over medium heat, until it starts to be crispy on the edges, between 8 and 10 minutes.

2. Add the onion and cook for another 3-4 minutes or until soft. Stir in the chopped spinach and let it simmer for about 30 seconds, until the spinach withers a little. The fire goes out.

3. Beat the eggs in a large bowl, add the milk, cornmeal and 1/3 cup grated Parmesan cheese. Add the mixture of boiled bacon and spinach, along with salt and a generous amount of freshly ground black pepper. Pour the composition into the prepared baking dish.

4. Add the cups of hot water and mix well to combine. Leave in the oven for 50-60 minutes. After 20 minutes in the oven, mix the composition well to make sure that the polenta cooks evenly. Continue cooking until the polenta has a firm, golden-brown appearance, and a knife inserted into it comes out clean.

5. Sprinkle 1/3 cup grated Parmesan cheese on top while the casserole with polenta is still hot. It can be served hot or cold.

Salad with spinach and strawberries

We can't talk about tasty spinach recipes without including a salad. The delicious combination of the sweet-sour taste of strawberries and spinach will delight your taste buds.


  • Spinach (250 g)
  • Strawberries (200 g)
  • Goat cheese (250 g)
  • Walnuts (100 g)
  • Juice of 4 lemons (40 ml)
  • 1 tablespoon olive oil (15 g)
  • Salt and pepper to taste

Method of preparation

  • Wash the spinach and strawberries well.
  • Cut the strawberries and walnut kernels in half.
  • Cut the cheese into small pieces.
  • Add all the ingredients in a bowl.
  • Prepare the dressing in a separate bowl, mixing olive oil with lemon juice, salt and pepper.
  • Pour the dressing over the salad and serve the delicious dish!

Spinach Wings - Recipes

A good cocktail, served on a warm summer afternoon, is a dream treat for a full-time mom!

Yes, we moms deserve a reward from time to time. And as I try to reduce the sweet rewards I keep offering, I said that a light summer cocktail is perfect!

I discovered the new Mirinda with blueberries, strawberries and watermelon, and my first thought was to put a splash of alcohol and some decorative cherries.

A great idea, because we instantly get a delicious cocktail!

You can try to add vodka or rum, according to your preferences. I have not tested with another alcohol, but if you do and it works well, please leave me a comment)

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Wing soup with green spinach

about 8 chicken wings, 1 carrot, 1 parsnip, 1 parsley root, 1 small piece of celery, 1 red onion, 2-3 potatoes, baby spinach, 1 bunch of green parsley, 1 egg, noodles, 1 red pepper, 4-5 tablespoons diced tomatoes in broth, salt, lemon juice & nbsp, for sour

Difficulty: low | Time: 50 min

  • If you want the bacon to be browned, after 45 minutes, remove the foil and leave the meat roll for another 15 minutes.
  • In order not to influence the taste of the meat, the remaining preparation is left in the refrigerator in a glass, ceramic, stainless steel tray or plastic plate.
  • You can add in addition to mozzarella cheese and telemea or feta, but in a much smaller amount.
  • In addition to 100 g of fresh spinach, 200 g of frozen spinach can be added. This will result in a fresh mixture of green vegetables and flavored flavors.
  • It is important that before adding the meat roll to the oven, you tie it with a thin string so that it does not come off during baking.

Chicken breast in bacon, stuffed with spinach is a filling and healthy dish. The combination of chicken and bacon goes very well with green vegetables. This dish can be successfully enjoyed the next day, both cold and reheated. The meat roll can be the occasion for a quiet family dinner or joy during the break from work.

Fasting PATE with SPINACH

The authors of raw-vegan recipes give us many ideas for fasting pies that we can get at home using as a base the seeds and oily fruits, such as nuts, cashews, hazelnuts, almonds, pistachios, sunflower seeds or pumpkin seeds. .

They are hydrated for a few hours, preferably overnight, then mixed in a blender until they become a paste. Numerous recipes can be built on this creamy base, adding various vegetables or greens.

The recipe we present to you is made of cashews and spinach and is a seasonal delicacy worth trying, especially during Lent.

Fasting pate with spinach - recipe

• 100 g of cashews
• ½ spinach connection
• 1-2 green onions (or 1 dried onion)
• 1 bunch of green garlic (or 1-2 cloves of dried garlic)
• ½ lemon
• salt, thyme, basil or other spices

To get this healthy pate, you need a blender. Start in the evening by putting cashew nuts in a bowl of water. Leave them hydrated until the next day (or at least 4-5 hours). This will soften them and make them easier to process in a blender in a fine cream.

Drain the cashew water and put it in the blender. Add enough fresh water to cover the nuts. Add the freshly squeezed lemon juice, very little salt and spices.

Mix until a creamy composition, like a paste. Then gradually add the previously washed (and well drained) spinach leaves and continue to mix until fully incorporated.

Gradually add the onion and garlic. Taste the salt, sour and spices and adjust to taste.

If you have a powerful blender with a speed of over 1000 W, you can mix all the ingredients at once.

If the pate came out too soft and flows from the slice of bread, you can add 1-2 teaspoons of psyllium bran to it. Stir and let it sit in the fridge for about a quarter of an hour. It will coagulate and become thicker, suitable for canapés.

Source: Izabela Pănescu, Spinach Pate:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Light pie with leeks

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Put the flour, mustard, butter and ½ teaspoon of salt in a processor. Press to create crumbs, then add the cheese, 2 teaspoons of egg and 2-3 kg of cold water. Stir until the mixture just blends. Form into a ball, wrap clingfilm and freeze for 10 minutes.

Preheat the oven to 200 ° C (fan oven 180 ° C) mark 6. Place the leeks in a microwave-safe dish. Add 3 tablespoons of water, cover with clingfilm, pierce the countertop and microwave over high heat for 8 minutes. Drain into a colander, then set aside. Put the onion in the bowl and chop the lemon juice. Cover and pierce as before and the microwave at high temperatures for 5 minutes.

Lightly flour a large sheet of baking parchment and place the pastry on top. Pull to make a 38 cm (15in) circle. Lift the pastry paper and place a large baking sheet.

Place the onion and leek in the center of the pastry, leaving a 7.5 cm (3in) border to the end. Sprinkle the fresh thyme leaves over the vegetables, season with freshly ground black pepper and strain with olive oil.

Lift the pastry edges up and fold them toward the center to cover the edge vegetables. Grease the edges of the pastry with the remaining egg and bake for 50 minutes or until the pastry is golden and the vegetables are tender.

More delicious pie recipes from the Institute's kitchen