Cheesy Spinach Artichoke Potatoes

 2 lb frozen boxes chopped spinach, thawed and squeezed out

3 cans artichoke hearts, chopped

1 jar sun-dried tomatoes, drained and chopped, optional

1 8 oz block cream cheese, softened

2 cups sour cream

2 cups mayo

1 can cream of chicken soup

1 egg, beaten

2 tsp minced garlic

1 tsp black pepper

2 tsp Italian seasoning

1 tsp cayenne pepper

2 c shredded Italian cheese blend, divided

1 c Parmesan Romano cheese, divided

1 pkg frozen hashbrown potatoes

Combine cream cheese, sour cream, mayo, cream of chicken soup and egg. Add seasoning. Add 3/4 of bag of Italian cheese blend and 1/2 c Parmesan cheese. Separate the spinach and add to mix. Stir in artichoke hearts and sun-dried tomatoes. Stir in potatoes. Put in large buttered casserole dish. Sprinkle with remaining Italian cheese blend and Parmesan cheese. Bake for 45 minutes.

Creamy Spinach Artichoke Dip

1 lb pkg of chopped frozen spinach, thawed and squeezed out

2 cans of whole artichoke hearts

1 8 oz block of cream cheese, softened

2 c Duke's or Hellman's mayonnaise (must be real mayo)

2 c sour cream

2 tsp of minced garlic

2 tsp of Italian seasoning

1 tsp of black pepper (or more)

1 tsp cayenne pepper

1 pkg 6-Cheese Italian shredded cheese, divided

1 c Parmesan/Romano powdered cheese, divided

Pre heat oven to 350. Combine cream cheese, mayo, sour cream in a large bowl. Mix in minced garlic, black and red pepper, and Italian seasoning. Chop one can of artichokes and cut the other can in quarters or 1/8ths and add to bowl. Separate the spinach with your fingers and sprinkle on the top and combine. Stir in 3/4s of shredded cheese and 1/2 c of Parmesan/Romano cheese. Spread in 9/13 pan. Sprinkle the remaining cheese on the top. Bake for 20-30 minutes until bubbling. Broil for 5 minutes to brown the cheese. Serve with veggies or tortilla chips and salsa.

 

Sheila's Meatloaf

Sheila’s Meatloaf

1 lb ground beef

1 lb ground pork or Italian sausage, casings removed

1 lb ground turkey or chicken

1 T olive oil

1 onion, finely chopped

2 carrots, finely chopped

2 stalks of celery, finely chopped

2-3 cloves of garlic, minced

1 block of frozen spinach, thawed or 1 pkg of fresh

1 T worcestershire sauce

1 T smoked paprika

1 t red pepper flakes

1 T TsarDust Memories (Penzy’s Spice), optional

2 eggs, beaten

1 cup breadcrumbs

Salt as needed

Lots of freshly ground  black pepper

Glaze (recipe below)

Pre-heat oven to 350 degree. 

Combine meat in a large bowl and season with salt and pepper. Set aside.

In a large frying pan, heat olive oil on medium heat. Saute onion, carrots, celery, garlic, and spinach for a few minutes until onion is translucent. Season with salt and pepper. Allow to cool for about 10 minutes.

Combine the remaining ingredients and mix into the meat mixture. 

Cover a sheet pan with foil. Shape two free form loaves on the pan. Take care to create a uniform thickness.

Place in the oven for 45 minutes. After 45 minutes, remove and put glaze on the loaves and return to the oven for 15 minutes. Check doneness with a meat thermometer.

Serve. Goes great with mashed potatoes and a salad!

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Glaze

½ c ketchup

½ c brown sugar

Combine and set aside. Using a silicone brush coat the tops of the loaves well with glaze.

You can double this and reserve half to serve with the meatloaf if you like!

Khamisa's Nuba Mountain Vegetable Salad

In Sudan in the Nuba Mountains there is a leafy green that it similar to spinach that is usually used in this dish. In the U.S., spinach makes a nice substitute. Khamisa tells me that this salad is eaten very often at home and for holidays. It is very addictive. I can't stop dipping my spoon into this stuff.

4 boxes of frozen spinach
1 lg bag of frozen mixed vegetables with lima beans
1 small bag of frozen corn
1 small bag of frozen peas
1 cup toasted sesame seeds
1/2  c peanut butter
salt

Cook frozen spinach in a pot with very little oil. In another pot, cook the veggies in very little water. Toast sesame seeds in a pan until light brown. Process in a food processor into a paste. Mix the vegetables and spinach together and combine with the sesame paste and peanut butter. Add salt and pepper to taste. You can serve with honey if you like.

Sweet Potato, Black Bean and Spinach Taco Packets

Sweet Potato, Black Bean and Spinach Taco Packets

These were so delicious. Our family cooked these packets on our campfire on our last camping trip, but you could easily do it on a grill as well. Five packets easily fed four adults, six kids, and one dog.

Contents for one packet (each packet makes approx 4 tacos):

1/2 lb ground beef, turkey or chicken
2 T taco seasoning
1/2 sweet potato cut into 1/2 " chunks
1 c fresh spinach
1/2 c seasoned black beans, drained


taco toppings:
Cojita cheese, crumbled
salsa


Make a large double-layer of foil and spray with non-stick cooking spray. Add the sweet potato chunks. Crumble the uncooked meat over the top of the sweet potatoes. Sprinkle with taco seasoning. Add black beans and spinach. Crimp the foil over the top and seal the packets allowing some space for air inside. Cook over hot coals or on the grill for 15 minutes. Be cautious opening the packets so you don't get burned by the steam. Serve with taco toppings and corn or flour soft shell tortillas, hard taco shells, or tortilla chips.

Roast Pork Loin with Lemony Potatoes and Greens

Roast Pork Loin with Lemony Potatoes and Greens

Here is a good way to use fresh herbs and alliums from your CSA in addition to the greens.

1 3- to 4-pound boneless pork loin, tied

Kosher salt and coarse black pepper, spice rub (recipe follows)

Olive oil, about 4 tablespoons

8 cloves garlic, chopped

1 small bunch scallions or 2 to 3 spring onions, whites and greens finely chopped

6 to 8 sprigs rosemary, stripped

4 tablespoons thyme leaves

Zest and juice of 1 lemon

5 cloves garlic, unpeeled

1 pound small Yukon Gold potatoes, halved if larger

1 bunch Tuscan kale, stems and tough ribs removed, cut into 1-inch strips

3 ounces baby spinach (3 cups)

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1. Score fat side of pork loin. Season roast with salt and pepper, and coat in oil. Pat a few T of spice rub evenly over the roast, including ends. Finely chop together the garlic, scallions or onions, rosemary, thyme and lemon zest, a sprinkle of lemon juice and salt then slather evenly over the rub including the ends. Wrap and refrigerate several hours or overnight (I’ve also done this without waiting and it was still delicious).

2. Preheat oven to 325 degrees. Place pork on a rimmed baking sheet, along with unpeeled garlic. Roast until an instant-read thermometer inserted into the thickest part registers 145 degrees, 40-50 minutes. Remove from oven and cover loosely with foil; let rest 10 minutes before thinly slicing. (I've also done this pork loin on the grill with indirect heat; simply sear on all sides on high heat, then turn off half of the burners and move pork to that side).

3. In a medium pot, cover potatoes with water by 2 inches. Bring to a boil, reduce heat and simmer 13 minutes. Add kale and cook until kale is wilted and potatoes are tender, 2 to 3 minutes. Drain and return to pot. Add spinach, lemon juice, and olive oil; season with salt and pepper. Squeeze roasted garlic cloves into potato mixture. Serve with pork.

Spice Rub from Cook’s Illustrated

I make this up and keep it in a sealable container in my spice cabinet.

¼ c sweet paprika

2 T chili powder

2 T ground cumin

2 T dark brown sugar

2  T salt

1 T dried oregano

1T granulated sugar

1 T ground black pepper

1 T ground white pepper

1-2 t ground cayenne pepper

Mix all ingredients together. Store unused portion in airtight container.

Crustless Ham and Spinach Quiche

Crustless Ham and Spinach Quiche

2 c diced ham
2 c shredded sharp cheddar cheese
1 onion, minced
1 10 oz bag of fresh spinach
2 cloves garlic, minced
7 eggs, beaten
cooking spray
salt and freshly cracked pepper, to taste
a few sprinkles of red pepper flakes or TJs South African Smoke Seasoning, optional

Pre-heat oven to 350 degrees.

Spray saute pan with cooking spray. Saute onion and garlic until translucent. Add spinach and cook until wilted. In the meantime, put mix the beaten eggs, cheese, and salt and pepper in a large bowl. I like to add some red pepper flakes. Mix in the onion mixture.

Spoon into muffin tins (spray with cooking spray first). Bake for 25 minutes or until a knife comes out clean.

Makes 14 regular-sized muffins.