Spinach With Chick Peas

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Ingredients:

1 lb. fresh spinach (rinsed and drained)

1 can (10 oz.) chick peas (rinsed and drained)

3 cloves of garlic (chopped)

3 tbs. olive oil

salt and pepper

Directions:

1. In a large skillet put olive oil. Add garlic and brown for 1 minute. Add chick peas and stir.

2. Add a pinch of salt and pepper. Add spinach and stir.

3. Cook for about 3 minutes or until spinach begins to wilt.

Serve hot.

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Chicken Stuffed With Ricotta and Spinach

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Ingredients:

4 large chicken cutlets (large enough for rolling)

1/2 lb. spinach

1/2 lb. fresh ricotta

2 cloves of garlic (chopped)

1 large egg (beaten)

1 cup of all purpose flour

olive oil

1/2 cup of white wine

1 cup chicken stock

2 lemons (juiced)

salt and pepper

Directions:

Preheat oven to 350 degrees.

1. In a skillet, put 2 tbs. of olive oil. Brown garlic. Add spinach and cook until soft. Remove and let cool.

2. In a food processor, add ricotta, spinach and a pinch of salt and pepper. Mix well.

3. Take chicken cutlets and lay flat on wax paper. Put 2 tbs. of ricotta spinach mixture. Roll chicken cutlets up and tie with a string.

4. Take rolled chicken cutlets and dip in egg and then flour.

5. In a skillet, put 3 tbs. of olive oil. Fry rolled cutlets on each side for 3 minutes so they become brown. Remove from heat.

6. In a baking dish, put browned rolled cutlets. Add wine, chicken stock and lemon juice. Bake in oven for 45 minutes. Remove string and serve.

Serve hot. Serves 4 people.

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Creamy Garlic Spinach Mashed Potatoes

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Ingredients:
1 lb. Yukon Gold Potatoes (peeled and cut into bite size pieces)
1/2 lb. spinach (rinsed, drained, chopped)
4 cloves of garlic (chopped)
2 tbs. olive oil
1 stick of salted butter
1 cup of heavy cream
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large pot of water, boil potatoes until soft. Drain well and set to the side.
2. In a large skillet, put garlic and olive oil. Brown garlic and add spinach. When spinach is soft, remove from heat.
3. In a large bowl, add potatoes, spinach, butter, salt and pepper. Use a mixer to mix together. Gradually add heavy cream while mixing. Mix until smooth and creamy. Use judgement for less or extra heavy cream.
4. In a baking dish, put potatoes. Put in a 350 degree oven for 10 minutes to heat through.
Serve hot.

Pumpkin Risotto

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Ingredients:
2 cans ( about 14 oz. each) reduced sodium chicken broth
1 tbs. butter
1 tbs. olive oil
1 1/2 cups Arborio rice
1/2 cup onion (chopped)
1/2 cup white wine
1 cup pumpkin puree
1/2 cup dried cranberries
1/4 cup pumpkin seeds (optional)
2 cups fresh spinach (chopped)
sea salt
Directions:
1. In a deep pot, put chicken broth and bring to a boil. Reduce heat to low and keep to the side.
2. In a large saucepan put oil and butter. Melt butter and add onion. Cooking for about 2 minutes and stir frequently.
3. Add rice. Keep stirring frequently, for 3 minutes.
4. Add wine and let simmer. Stir frequently, until liquid evaporates.
5. Stir in pumpkin. Add 1/2 cup of chicken broth. Keep stirring.
6. Reduce heat and continue stirring until liquid is absorbed. Continue to add broth, 1/2 cup at a time. Let each 1/2 cup of broth absorb before adding more broth.
7. Rice should be tender. Cook for about 20 to 25 minutes on a low-medium heat. Stir in dried cranberries, pumpkin seeds and spinach. Add sea salt for your desired taste. Cook for another 2 minutes and serve.
Serve warm.

White Tuscan Bean Soup

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Ingredients:
2 (10 oz.) cans white cannellini beans (rinsed and drained)
2 scallions (chopped)
2 garlic cloves (finely chopped)
2 large carrots (diced)
1 cup of spinach (washed and chopped)
5 cups of vegetable stock
sea salt and pepper to taste
1 small lemon (juice squeezed)
3 tbs. of olive oil
Directions:
1. In a deep pot, put olive oil, scallions, carrots and garlic. Let cook for 2 minutes and add beans. Stir beans gently. Add a pinch of salt and pepper. Add vegetable stock. Let cook on a medium heat for about 15 minutes.
2. After 15 minutes, add lemon juice and spinach. Stir gently. Reduce to a low heat for 5 minutes and serve. Sprinkle with your favorite grated cheese. (optional)

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Stuffed Spinach Ricotta Shells

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Ingredients:

1 lb. box macaroni shells (for stuffing)

1 lb. ricotta cheese

1 egg’

1 cup grated parmesan cheese

1 lb. piece of mozzarella cheese (shredded)

2 cups fresh spinach (chopped)

tomato sauce

Directions:

1. Boil pasta shells (according to box directions) Drain well.’

2. In a large bowl, add ricotta cheese, 3/4 lb. of the mozzarella cheese, parmesan cheese, egg and spinach. Mix well.

*Preheat oven to 400 degrees.

3. In a large baking pan, coat the bottom with tomato sauce.

4. Begin to stuff each pasta shell. Place in pan.

5. Put tomato sauce on top of pasta shells, and spread remaining 1/4 lb. shredded mozzarella cheese on top.

6. Bake in oven for 15 minutes. You want cheese melted and bubbly.

Mr. C.’s Homemade Brown Rice Pizza

Ingredients:
2 cups brown rice
2 cups of water
2 cups vegetable stock
1 head of broccoli (cut into pieces)
2 orange bell peppers (seeds removed and sliced) *can be red or yellow peppers
2 cups spinach (washed and drained)
1 red onion (sliced)
2 cups fresh mozzarella (shredded)
3 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
Directions:
Preheat oven to 400 degrees.
1. In a pot, put brown rice, water and vegetable stock. Add a pinch of salt. Put cover on pot and cook on a low heat. Cook for about 30 minutes. Remove lid to check that all liquid has absorbed and that the rice is fluffy. Put rice in a bowl and refrigerate to cool.
2. In a large baking pan, put all vegetables (except spinach) and garlic. Pour 4 tbs. of olive oil on top. Add a pinch of salt and pepper. Stir well and bake in oven for 20 minutes. Add spinach and bake for an additional 5 minutes. Vegetables should be almost cooked, but not mushy. Remove from oven.
3. Remove brown rice from refrigerator. In a large deep baking pan, make a layer of brown rice in the bottom of the pan. The layer of brown rice should be about 1 1/4 inch thick. Sprinkle mozzarella cheese evenly on top. Put all baked vegetables evenly on top. Bake in oven for 20 minutes.
Serve hot.