How To make Sassy Spinach Soup
1/2 c Onion, chopped
1 cl Garlic, pressed
2 tb Butter or margarine
4 c Water
5 Chicken bouillion cubes
1/2 c Noodle flakes, uncooked -OR-
1/2 c Broken thin noodles,uncooked
1/2 ts Salt
1 pk (10 oz) frozen, chopped
Spinach, thawed, drained 3 c Milk
1/2 c Chedder cheese, shredded
1/2 c Swiss cheese, shredded
Black pepper to taste In a 3-quart saucepan, saute onion and garlic in butter or margarine until onion is golden, about 5 minutes. Add water and bouillion cibes. Bring to a boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken thin noodles slowly being sure water continues to boil. Add salt. Cook uncovered until tender, about 10 minutes, stirring occasionally. Squeeze spinach to remove excess water. Stir spinach into the noodle mixture and cook 5 minutes longer. Stir in the milk, Cheddar cheese, Swiss cheese and pepper. Continue stirring over medium-high heat until cheeses are melted. Do not boil. SOURCE: Sopie Kay's Pasta Cookery : H-P Books, Box 5367, Tucson, Arizona 85703 Reprinted in The Cookbook Digest Issue A-0008 (1980) Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93
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How To Make Spinach Soup At Home Using Meyer Cast Iron
A very simple recipe to make a super healthy and vibrant green spinach soup at home, made using only simple home ingredients making it a perfect meal for your family and kids
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Food Vibrations and Soul: West African Peanut & Spinach Soup - 22 April
Join Tara, The Playful Vegan - in collaboration with Soul - for a few minutes of PLAY in the kitchen, where we'll show you how to make a quick and easy plant-based dish, using immune-boosting ingredients. Get your dose of Creativity and Deliciousness during this a complimentary virtual cooking demo.
The Playful Vegan Bio...
I'm a sassy, passionate and playful vegan who believes that food is life, love, medicine and a form of creative expression. I get very excited about (eating) food and preparing meals with love, and I'm especially interested in the human relationship and emotional connection to food. I've always loved food and cooking, but my passion became heightened when I switched to a plant-based lifestyle overnight - over 4 years ago - which called me to learn a 'new language' of eating. I offer plant-based cooking classes and courses that are relaxed, informative and full of laughter in Cape Town. One of my missions is to demonstrate how simple, easy and delicious plant-based eating can be while inspiring others to lovingly prepare nutritious meals for themselves (and their dear ones) every day as an integral aspect of self-care - and always with a spirit of play.
Melissa's Sassy Spinach Side Dish.m4v
Real Women of Philadelphia Melissa's Sassy Spinach Side Dish
5 TBS Butter
1/4 cup all-pourpose flour
1/2 tsp. kosher salt
1/4 tsp. fresh cracked black pepper
1/8 tsp. grated nutmeg
1 Cup half and half
4 oz. Philadelphia Cream Cheese
1 small onion - minced
4 oz. mushrooms sliced
3 cloves garlic - minced or 1 clove elephant garlic - minced
1 16 oz. pkg. frozen spinach
1/4 cup grated parmesan cheese
Melt 3 TBS. butter over medium low heat in a 2-quart saucepan. Stir in flour, salt, pepper and nutmeg. Slowly whisk in cream and then stir in cream cheese. Increase heat to medium; whisk mixture until thick and smooth; remove from heat and set aside. In a skillet over medium heat, cook onions, mushrooms and garlic in remaining 2 TBS. butter; stir spinach into pan. Reduce heat to medium-low, cover and simmer for 8 minutes - stirring occasionally. Stir spinach mixture into creamy mixture; return to medium heat; heat through stirring occasionally. Remove from heat and fold in parmesan.
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