Spinach Potato mix

This is a work in progress. It's really hard to get fresh or frozen spinach in Taipei, so while I'm out of the country, I thought I'd try my hand at some spinach recipes. This one needs some modification - mostly less potato and more spices. First what I used:

• 3 medium Yukon gold potatoes
• 16 oz frozen spinach (2 packages, or 1 large package)
• oil
• 1/2 med onion, chopped
• 5 garlic cloves, minced
• Curry powder (garam masala mix)
• salt

1. Boil the potatoes until softened but still firm (not fork split/mashable).
2. Add the spinach at the end.
3. Drain. Set aside.
   
4. Heat the oil in a pan. Add the garlic. Fry 1 minute. Add the onion.
5. Add spices (cinnamon, coriander, mustard seeds, paprika, cardamom, ginger, turmeric).
6. Add spinach-potato mixture.
7. Keep at low heat for 20 minutes so spinach can absorb the flavors.
8. Season with salt as needed.
   
9. Serve with rice or bread (naan).

Thoughts
Too much potato! Not enough spice flavor.

Next time
only one potato. Add turmeric.
Maybe cook the spinach separately. Combine with garlic and then puree.
Add yogurt to make it creamy.
More spices!

Blueberry Cream Cheese Muffins

I've picked about 7 pounds of blueberries in two days. The last batch had some tart ones in it so I decided to use them for muffins.

• 2 c minus 4 T all purpose flour (or 2 c cake flour)
• 3/4 c sugar
• 1.5 t powder
• 1/2 t soda
• 1 pinch salt
• cinnamon
  
• 3 oz cream cheese, cubed
• 2 t vanilla
• 2 eggs
• 1/4 c melted butter
• 1/2 c milk
• 1 3/4 c blueberries, fresh
  

1. Grease or line 12 muffin cups.
2. In a medium bowl, combine dry ingredients (first 6), using cinnamon to taste.
3. In a large bowl, combine cream cheese and vanilla. Mix until smooth.
4. Add eggs. Blend in.
5. Stir in melted butter.
6. Add milk.
7. Just barely combine the flour mixture into the wet ingredients.
8. Gently fold in blueberries.
9. Spread evenly in muffin cups. Bake at 350 for 25 min. Cool for 15 min.

Variations

• Add 2 t lemon juice with the cream cheese and vanilla.
• Use frozen blueberries - be sure they are patted dry.
• Top muffins with a cube of cream cheese before baking.
• Add nutmeg with cinnamon.

Salmon-Spinach Pasta

Whipped this one up for the kids, too.

• sliced smoked salmon (Pacific, not Atlantic!), bite size pieces
  
• onion, chopped
• spinach, frozen or fresh
• black pepper
• pasta
• oil
  

1. Cook the pasta.
2. Fry the onions.
3. Add the spinach.
4. Cook the pasta.
5. Drain the pasta. Oil or butter to keep from sticking. Add onion-spinach and salmon. Season with black pepper.

Notes
The smoked salmon is usually salty enough you don't have to add any more salt.

Variation
Add ricotta.

October 11, 2011 ****
- handful of green peas, chopped to bite size pieces
- half bowl of frozen peas
- frozen spinach, 1 pkg
- 7 cloves garlic, minced
- butter
- spiral pasta
- small package smoked sockeye salmon, cut into bite size pieces
- grated cheese

Zucchini Ideas

Zucchini Cakes
egg, breadcrumbs, mustard, seasoning; baked

Eggless Zucchini Fries
breadcrumbs/cornflakes, yogurt; baked

Zucchini Nut Bars
honey, butter, eggs, flour, dried fruit, nuts, baking powder; baked

Zucchini Basil Muffins
eggs, milk, oil, flour, sugar, salt, basil, parmesan, baking powder; baked
not too sweet

Zucchini Muffins
butter, sugar, eggs, vanilla, soda, salt, flour, cinnamon, nutmeg, nuts, c/raisins; baked

Zucchini Pancakes
shallots, chives, parsley, garlic, eggs, parmesan, flour; pan fried

Zucchini Muffins
flour, eggs, butter, sugar, sour cream, soda, powder, spices; baked
good with kids, not too sweet

Zucchini Pea Pasta

Whipped this up for the kids today.

1. Lightly brown sliced zucchini in olive oil.
2. Sprinkle with chopped fresh basil.
3. Add generous amount of boiled, buttered peas and marscapone (1-3T per cup of peas).
4. Stir in cooked pasta.
5. Sprinkle with black pepper and salt.
6. Serve with freshly grated parmesan cheese.

Variations

• use cream instead of marscapone
• 11/26/11 Added mushrooms with zucchini, no cream or marscapone - just mixed grated cheese.