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The tadpoles are growing fast and they do so love their spinach ;) I also give them a special fish food from the animal shop, they need a lot of protein at this stage and I am happy to help ;) At the early stages tadpoles take up their nutrients via the skin, these ones have gotten their mouths and are quite busy using them as you can see ;) If you need to rescue tadpoles and move them for some reason it is important to read up on their needs, they are amazing little creatures and so much fun to study! All frogs and toads are protected species here but it is allowed to move the most common ones and study them as long as you put them back where you first found them later on. There are many dangers for them in nature and raised properly in a controlled environment they are said to have a much better chance at survival, be sure to consult an expert on it though to make sure you treat them right. These ones are staying in the pond unless it dries out but I am forced to eliminate leaches and move bugs that like to eat them, I do believe that this is the best that I can do for them... I saw a huge frog in the pond today that is probably the mama of half of them but she hid in the mud before I could get my camera...
2 cups spinach parboiled and drained very well
4 tbsp minced onion and 1 clove garlic minced
Salt and pepper
Egg replacer for 1 egg mixed with 1/4 cup vegetable broth
1 tbsp flour, sifted
1 cup bread crumbs
2 tsp vegetable margarine
Mix bread crumbs, salt and pepper and flour.
Dry pan saute garlic and onion with spinach.
Divide into 12 equal tablespoon sized balls.
Dip each ball into the egg replacer and flatten out at the same time then roll in the bread crumbs.
Place on aluminum foil covered cookie
sheet and dot with margarine. Bake at 375 degrees for 12 minutes or until browned.
Great with a lime viniagrette or vegenaise dressing.
Feeds 4.
For supper my wife prepared lasagna, spinach salad with shredded cheese and Italian dressing, and grapes.
On Wednesday one of my clients dropped off a huge amount of fresh produce from her garden! So tonight Sean and I made a really yummy dinner with some of the ingredients she brought us...
We also chopped and bagged most of the tomatoes and peppers for winter soups etc... We made sure to save enough to make some fresh salsa this weekend;)
Spanakopita or spinach pie is a Greek savory pastry. The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg, and seasoning.The filling is wrapped or layered in phyllo (filo) pastry with butter or olive oil, in a large pan from which individual servings are cut. Spanakopita appears in many traditional Greek cookery books and appears in numerous restaurants and hotel menus throughout Greece and internationally.The pastry is similar to torta pasqualina, a traditional dish from Italy's Liguria region, also something similar is very common in Argentina and Uruguay, and (burek) popular in the Balkans. It is also a common dish in Gibraltar where cheddar may replace feta cheese.
(Slightly changed from www.earth.li/~kake/cookery/recipes/lentil-spinach-stew.html, by cooking queen Kake. Altered for ingredients that I didn't have and also because I don't mind about the fat-free-ness. Mine would have still been vegan if it wasn't for the regular Worcester Sauce that I used)
Ingredients:
1 Medium Onion
5 Cloves of Garlic
200g Red Split Lentils
1 Can Chopped Tomatoes
3 Veggie Oxo Cubes
900ml Hot Water
A Good Shake of Worcester Sauce
1 Bayleaf
1 tbsp Dried Mixed Herbs
2 Bayleaves
2 Medium Carrots cut into 1cm dice
300g Roughly Chopped Spinach
Salt and Pepper to season
Directions:
Fry the onion in a little olive oil and add the garlic when softened and cook for another minute.
Now add the lentils, tomatoes, oxo, water, worcester sauce, mixed herbs and bay leaves. Bring to a simmer and cook for 20 minutes until the lentils start to come apart.
Add in the spinach and carrots and cook for another 15 minutes, or until the carrots are done to your liking.
Kake suggested adding a tablespoon of balsamic or red wine vinegar at the end, which I would have done if I wasn't so hungry. The recipe also calls for thyme and fennel seeds, but I switched these out for some mixed herbs, as I annoyingly didn't have either, despite thinking I did.
Served here with a mixture of basmati and wild rice. Most tasty.
Homemade spinach ravioli stuffed with pumpkin, green peas, sweet potato, served over vegan cheese gravy. Roasted Brussels sprouts, beets and red pepper Gramolata.
Was plated so nicely. Bummer I didn't get a clear shot. It was just dancing so fast around the table.
sometimes you just have to take up a challenge and try new flavors and combinations.
no matter how weird and untraditional they may seem - a genuine risk pays off once in a while.
let's consider pizza. an italian staple once again back in my pantry when happened I was needing something comforting and home-y tasting.
if I mention to any lad out there just the mere word "pizza", he'll immediately picture in his mind the image of a pizza margherita - a floury, soft border of white and good smelling dough surrounding the red velvety tomato sauce, which stands as a rich bed for a melting hot, oozing mozzarella decadence. plus a generous spinkle of oregano and a couple of freshly picked, bight green basil leaves.
well, forget that.
it's mainstream.
I swear the thin wholewheat crust, if allowed to rise properly, results as soft and tasty as the real deal. and acts like a perfect base for a generous sprinkle of ricotta flakes, garlicky sautèed spinach, fresh tomato slices, some pecorino romano and, finally, a dust of oregano to finish it off.
would you ever believe that all this goodness can be eaten in one sitting and is actually completely healthy and freakin' good for you?
( late september 2014 )
Glutenvrije spinaziequiche met een bodem van kikkererwten in plaats van deeg.
At work, I was participating in an App (#laadjeop, The health challenge) to live healthy. We had to do a lot of walks and sports and eat healthy food. Sometimes they sent us recipes to make (if you were in the mood for it) and this was one of them. The bottom was made of chickpeas.
24 January 2021.
When I was a teenager my mother used to make this lasagna all the time out of this cookbook called "The New Dieters Cookbook".
It is my very favorite lasagna of all time and I love to make it still. It is so incredibly good and in a 9x13" pan cut into 12 squares 1 serving is 2 pieces.
The best part is my husband and 18 month old twins LOVE it too! You don't even know you are eating something considered "light or diet"
The recipe can be found below and I typed it into WW to get the points values (only 5 for 2 pieces!!!). It can probably be cut back more if you use Turkey Ham and FF Mozzarella. The turkey ham I have tried and really like (they didn't have any at the store when I went shopping this week), the FF mozzarella I haven't tried.
Oh yeah and I should so totally add here that I yesterday was my weight tracker day...lost an additional 3lbs.
Soooooo.....
On WW since 05/11/07
Starting: 201
Current: 187
Down: 14 pounds!
Enjoy!
Spinach & Ham Lasagna
POINTS® value | 5
Servings | 6
Main Meals | Serves 6.
265 Calories
25g Protein
25g Carbohydrate
7g Fat
53mg Cholesterol
821mg Sodium
507mg Potassium
Ingredients
6 items dry lasagna noodles
10 oz chopped frozen spinach
2 cup fat-free skim milk
2 Tbsp cornstarch
1 Tbsp dry minced onion
1 1/2 cup cooked ham
1/2 tsp Italian seasoning
1 cup 1% low-fat cottage cheese
1 cup part-skim mozzarella cheese
Instructions
1. Cook Lasagna noodles in lightly salted boiling water for 10n to 12 minutes or till al dente. Drain. Rinse with cold water; drain again. Set aside.
2. Meanwhile, cook spinach according to package directions; drain well. Set aside.
3. For sauce, in a medium saucepan combine milk, cornstarch, and dry minced onion. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
4. Spread 2 tablespoons of the auce evenly on the bottome of a 10x6x2" baking dish. Stir ham and Italian seasoning into remaining sauce.
5. Arrange 3 lasagna noodles in the dish. Spread 1/3 of the sauce. Layer spinach atop. Layer another 1/3 of the sauce, the cottage cheese and half the mozzarella. Place remaining noodles atop. Top with remaining sauce and mozzarella.
6. Bake in 375 degree oven for 30-35 minutes or till heated through. Let stand 10 minutes before serving.
A really fun, and a little bit messy (OK, a lot lol), Italian recipe for your Italian recipe armada. Creamy ricotta, Parmesan, eggs and flour rolled into dumplings, served with your favorite marinara sauce. Yum!
Pasta with spinach, myrtle and Castelmagno
(Recipe in italian: www.mangiaconme.it/2015/02/pasta-con-spinaci-bacche-di-mi... )