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Spinach with mushrooms, mother's version

Spinach with mushrooms, mother's version



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"creative fasting recipes" ..... Mother's word, "this diabetes is a royal disease" if you only had it ...... finally, the mother seeks to diversify, to combine that she is full to always eat the same "boring" stuff .....

  • champignon mushrooms about 14 pcs (depending on their size or how much they fit in the mother's pan)
  • leek 3-4 threads
  • red water onions 4-5 smaller pieces
  • 450 g frozen spinach
  • delicate vegetables
  • pepper
  • oil
  • For the sweet version
  • butter
  • CHEESE
  • Edible decor
  • parsley (freshly picked from the garden)
  • and the benevolence of a swollen polenta

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Spinach with mushrooms mother's version:

The leeks and onions are cleaned and cut into small pieces. Put oil in a pan (or butter if it is sweet) and add the leeks and onions, cook until the leeks are well softened, add a teaspoon of delicate vegetables, mix well. After the onion and leek are well cooked, add 1/2 cup of water and the frozen spinach, put a lid on the pan and let it simmer well until the spinach thaws and softens well and all the water has dropped. Separately sprinkle the cleaned mushrooms with oil (or butter when it is sweet) add a little delicate vegetables and pepper in each hat (if it is sweet we put grated cheese), put the pan on the fire, cover with a lid and leave for about 15 min. We make a spicy polenta and serve the spinach with mushrooms, sprinkle with green parsley.


Spinach pie

1. Peel, wash and slice the potatoes. Place in a round pan greased with oil. Season with salt and pepper and put in the hot oven for 20 minutes.

2. Meanwhile, fry the sliced ​​onion in a hot oil pan. Remove and set aside. Put the spinach in the oil left in the pan. Season with salt and pepper, and simmer until all the water in the pan has evaporated. Remove from the heat, add half the cheese and mix gently. Peel a squash, grate it and boil in salted water for 10 minutes. Drain and cut into thin slices.

3. Pour the spinach over the potatoes. Sprinkle half of the walnuts, then add the onion slices and mushrooms. Season with salt, pepper and basil, and put chopped peppers on top. Sprinkle with oil and place in the hot oven for 20 minutes. Sprinkle the remaining nuts and cheese and keep in the oven for 8-10 minutes. Leave to cool for 15 minutes and serve.


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Spinach with mushrooms and polenta

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Greek omelet

  • Although I don't like omelets, it seems a bit fat, depending on the ingredients, it can have few calories, and therefore make a breakfast as tasty as possible.

Looking at the Greek cuisine, where salty air blows, where the wind waves the olives, and you eat the food breathlessly at how good it is, I said I have to cook something from them today. That's how I chose the Greek omelet. My advice, respect the quantities.

For 2 servings you need: 1 / 2 cup diced green peppers, 1 / 2 cup sliced ​​mushrooms, 1/8 teaspoon marjoram, 1 cup chopped spinach, 2 whole eggs, 4 egg whites , 1 / 2 cup with crushed feta, 1 tomato (from which the seeds are removed, and cut into slices).

Put the vegetables and greens in a pan, where you pour a little olive oil good for frying. They harden for a while. In a bowl, mix the egg whites, beaten eggs and foam. Mix well, pour the omelet over the hardened vegetables. Interfere. Add cheese and tomato. Put the lid on, keep it on the fire until the omelette becomes fluffy.


Bean cream with spinach

of Beaten beans with the addition of mayonnaise and inactive yeast and spinach, with an extra freshness in tune with the season.

A delicious, quick appetizer that can be eaten as a snack or as a stand-alone meal, with crackers or toast.

For the fasting version you can use the recipe for fasting mayonnaise, prepared from water from canned beans.

2 cans of Sun food beans

2 tablespoons mayonnaise (optional)

3 tablespoons inactive yeast

How come:

Heat the spinach in 2 tablespoons of salt oil. Stir for a few minutes on the fire. Turn off the heat and add the crushed garlic.

Drain the beans (turn off the liquid if we want to fasting mayonnaise) and we put it in a

food processor or in the bowl of the hand blender.

Add the oil, mayonnaise, inactive yeast flakes, salt and pepper and put the blender to work.

When the composition is relatively fine and homogeneous, add the hardened spinach and beat 2-3 more times for homogenization.


Method of preparation

first prepare the filling, warming the onion, then add the spinach, grated cheese and chopped dill. Mix on the fire for 2-3 minutes and then let it cool.
for the dough, heat 150 ml of oil, add flour, stirring continuously, as for the bechamel sauce, then quench it with warm milk, put in several tranches, stirring continuously until it is homogenous.
after the above mixture has cooled, add the 4 egg yolks, salt, pepper and finally the beaten egg whites.
put baking paper in the tray and roll out the dough.
put in the preheated oven, and bake for 30 minutes, of which 10 on high heat, then on medium to low heat, depending on the oven of each. do not open the oven door for 20 minutes.
after it has baked. so hot, remove the dough with paper, grease it with the filling and roll it with the help of the paper on which it was baked.
there is also the option of covering the tray with a wet napkin and overturning it and filling it on the reverse side. but I do as I told you.
the roll, once filled, must be covered so that it does not dry out, in case you do not devour it all at the table.
can be reheated in the microwave.

the filling can be grated cheese, or mushrooms or whatever comes to mind, it's all about filling while the sheet is still warm.

Spinach roll with cheese

For the dough sheet, beat the 3 egg whites with a pinch of salt. Separately mix the spinach

Spinach roll, eggs and lamb steak

We cut the ham into slices and brown it nicely in butter and oil, on all sides. We cut the steak into cubes


Spinach with mushrooms mother's version - Recipes

Ingredients for 1 serving:

  • 100g Shimeji mushrooms
  • 2 cloves minced garlic (there may be more & # 8211 to taste)
  • 50 g butter or 2 tablespoons oil for a vegan version
  • dark soy sauce
  • juice from 1/2 smaller lemon
  • 100g basmati rice
  • curry
  • 1 small red onion, chopped
  • salt
  • pepper

Put the rice to boil according to the instructions on the package. In the meantime, we take care of the mushrooms. Put the butter in a pan and let it melt. When the butter is ready, put the mushrooms (remove the base of the mushrooms beforehand, so that at the end the mushrooms are no longer tied together), fry them for a few minutes, until they turn a slightly golden color. Then add the chopped garlic, lemon juice and 3 tablespoons of soy sauce and mix. The mushrooms will turn brown due to the soy sauce. Continue to cook until the sauce decreases.

When the rice is cooked, drain the water and set aside. In another pan, fry the onion until it becomes shiny, over which curry is placed. Immediately add the rice with a pinch of salt and pepper, and simmer until the rice turns yellow from the curry.

It is important that the rice and mushrooms are ready at the same time. Arrange the rice on a plate and over the mushrooms first.


Pesto sauce with spinach and avocado

This pesto sauce is perfect for your favorite pasta but also for appetizers or sandwiches. It is creamy, fragrant and full of vitamins!

If you are looking for ideas to incorporate as many & # 8220green & # 8221 foods into your diet, then this sauce is perfect because it includes spinach and basil and lots of healthy avocado and cashew fats.

Even if in the initial phase you will find that it has a more & # 8220solid & # 8221 consistency, try to be patient and mix until it starts to be creamy, without the need to add any other liquid or oil besides the juice. of lemon.


Spinach with mushrooms mother's version - Recipes

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Recipe Low Carb

Besides my mother, the chef, wait to learn this stuff. Although this salad cannot be served without bread (unfortunately), I could not miss it and do not try to prepare it under the close supervision of the team captain. It should be mentioned that this time I rummaged through her freezer, not mine, where you can find all kinds of packages and packages numbered, stamped, labeled and nicely packaged. This is what happens when the wind blows through yours.

Now, the assessment is even more difficult for time and quantity. Because we had their eggplants ready to be baked and cleaned and, as I said, packed only good to mix and prepare and, of course, soaked. But let's say there aren't too many happy cases to find such packages in freezers and they still have to bake them. Eggplant, I mean. Because this is a process in which I have never participated, I do not give details and I advise you to let the connoisseurs proceed with this operation. But I promise to upgrade to the post at the first opportunity. Although, I cook eggplant, I don't see myself doing it successfully.

& # 8211 2-3 ripe eggplants (say). I started from a frozen package.

& # 8211 olive oil, a little more than 2 tablespoons this time

Because the eggplant was ready to cook, all I had to do was peel the onion and cut it into four. I didn't even chop it because this job is very much for the knowledgeable food processor. So I didn't even bother with that. So put the eggplant and onion in the robot's miracle bowl and give it to your uncle until everything becomes a paste. But you should know that I still remember when my mother used to chop everything by hand and onions made crantz-crantz when we ate. Now, with this technology, I blame her, we have emancipated our teeth. Or please, I removed them, better said.

Finally, not to lengthen it, I added a little oil, bzzzzz and I turned on the robot, salt, and we bzzzzzaim a little and the milk to turn white and bzzz and ready the salad. So with almost nothing done so that we don't complain about a lot of work and with a minimal effort to bzzzzait here is another beautiful eggplant salad from his mother's freezer. We were more concerned with decorating it.

Now, I think baked eggplant has about 8 grams of carbohydrates. And I say I think this value is for boiled eggplant. It was about 500 grams of eggplant, which means about 40 carbohydrates. The onion was small but I appreciate it at about 100 grams, so another 10 carbs. So this bowl has a total of 50 carbohydrates. Because it is impossible to eat more than one slice of bread (this is because our conscience rebukes us, not the other) I also count 5 carbohydrates there. I found some packages of slices of toast that read & # 8211 a slice of bread & # 8211 5 carbs. If you eat an even larger slice, you get 10 carbs. Anyway, I appreciate that slice of eggplant at a maximum of 10 grams of carbo. Of course, we can always eat this eggplant salad at any time.


Video: Χορτοφαγική Μαγειρίτσα με Μανιτάρια (August 2022).