St. Patty's Day Pancakes

I've always loved making green food for the kids on St. Patrick's day. Colorful food is fun! Artificial colors...eh, we should probably pass. Here's a great way to get some green in your pancakes for the good ol' shamrock holiday, or for any day that you decide green is your favorite color!

I used spinach that I had frozen, but I think using fresh would work better. Instead of all green, we got specks of green. Next time I will try fresh.


I was certain the kids would be suspicious. They were. But, I was careful not to say the "S" word when they asked what the green stuff was. I told them simply, "There is a special ingredient in these!" and that was enough. They all had three helpings.

Recipe was found HERE

St. Patty’s Day Pancakes

serves 5-6

2 cups whole wheat pastry flour, white whole wheat flour or whole spelt flour* (I tested the recipe with sprouted spelt flour.)

1 teaspoon aluminum-free baking powder

1 teaspoon aluminum-free baki ng soda

1 teaspoon fine sea salt

2 cups buttermilk**

2 large eggs

1 teaspoon pure vanilla extract

1 Tablespoon 100% pure maple syrup

2 cups packed baby spinach leaves

3 Tablespoons unsalted butter, melted

Melted, unrefined coconut oil for brushing the griddle (or butter)

1. Preheat a griddle to 400 degrees or medium heat. (I’ve noticed that many griddles cook differently even at the same temperature!)
2. Combine the flour, baking powder, baking soda and salt in a large mixing bowl.
3. In a blender combine the buttermilk, eggs, vanilla, maple syrup, spinach and melted butter until completely smooth.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle.  When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until down.  Maintain the heat on medium-low or 400 degrees.

*Gluten-free:  substitute 1 cup buckwheat flour and 1 cup brown rice flour for the wheat flour.  Or you can use GF oat flour, too, such as 2/3 cup oat flour, 2/3 cup buckwheat flour and 2/3 cup brown rice flour.

**No buttermilk?  Sub half unsweetened yogurt and half whole milk.

Olive Garden Minestrone Soup

A good friend shared this 'copycat' recipe with me a few years ago. The ingredient list looks daunting, but keep in mind there are a lot of spices listed there too! The recipe calls for only 1/2 c. zucchini, but I always add a TON more, especially during the peak garden months. :) This is a wonderful, flavorful, and filling soup.

Ingredients

3 T. olive oil

1 c. minced white onion

1/2 c. chopped zucchini

1/2 c. frozen cut Italian green beans

1/4 c. minced celery (about half a stalk)

4 t. minced garlic (4 cloves)

4 cups vegetable broth (do not use chicken or beef...only vegetable)

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans small white or great northern beans, drained

1 (14 oz) can diced tomatoes

1/2 c. carrot, julienned or shredded

2 T. minced fresh parsley (can sub dried)

1 1/2 t. dried oregano

1 1/2 t. salt

1/2 t. ground black pepper

1/2 t. dried basil

1/4 t. dried thyme

3 c. hot water

4 c. fresh baby spinach

1/2 c. small shell pasta

Heat three T. olive oil over medium heat in large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Hummus Melts

When the kids are eating English Muffin pizzas, I grab a handful of spinach out of the freezer and make a couple of these for me. The hummus, spinach and mozarella flavors go together perfectly! I found the method on NeverHomeMaker. I never use measurements, because that would just complicate a really simple lunch (or snack).

english muffin
hummus (right now this recipe is my standby)
spinach (fresh or frozen)
garlic powder (fresh garlic if you aren't lazy)
mozzaralla cheese

Cut English muffin in half, and toast the halves in the toaster, or in the oven. Saute the spinach and garlic either in the microwave for 20-30 or in a skillet. Spread hummus on your english muffin halves, top with spinach and mozarella, and broil until bubbly. YUM!

Chicken Spinach Stromboli

I had this recipe tucked in my 3 ring binder full of recipes and had forgotten how much the family liked it. I revised it to include ingredients that I almost always have on hand. The original recipe called for pizza dough in a tube, which would be great if you are in a super big hurry, but honestly, making homemade dough is second nature to me by now (and healthier, to boot). I used a doubled batch of Perfect Pizza Dough, because it's the easiest dough I have to roll out super thin. I was able to whip this baby up and into the oven in about 30 minutes, which is great, because we were once again running behind on a T-ball night and everyone was starving. This recipe could be changed up with many different ingredients and flavors!

Chicken Spinach Stromboli
(makes 2 strombolis-enough for our family of five if served with salad or other side)

Dough
1 c. white whole wheat flour
1 c. bread flour
1.5 t. yeast
1/2 t. salt
1 t. sugar
1 T. olive oil
3/4 c. water

Filling
1 c. shredded cooked chicken
1 c. pasta sauce
handful or two of spinach, chopped (I like to soften it up in the microwave for 15-30 seconds--without water, so it won't make the stromboli soggy)
1.5 c. sharp cheddar cheese

For the top:
little bit of milk
grated parmesan cheese

Dough: Stir all dry ingredients. Make a well in the middle and add water and oil. Stir until dough comes together, then knead for 5-6 minutes. Set aside.

Preheat oven to 400.

After dough has rested for about 10 minutes, divide it in half, and roll each half into a thin 12x6 rectangle. Place each rectangle on its own lightly oiled baking sheet. Put half the sauce, spinach, chicken and cheese down the middle of each rectangle, leaving about 3 inches on each side. Cut 12 slits into each side of the dough and pull the tabs of dough together to meet on top. Brush each stromboli with milk and sprinkle with parmesan. Bake for 12 minutes, switching the baking sheets halfway through baking. After baking, let cool for a few minutes, then cut into serving sizes along the slits on top.

Sweet Potato Hash

This is more of a method than a recipe, and you could change it up however you want: different spices or different veggies. The sweet poato, apple, and spinach went together so well. I used up green peppers that I had frozen, but fresh would be even better. This made an awesome, filling lunch!

Note: Just one handful of spinach is sufficient if it's all you have, and I am very partial to using smoked paprika...mmmmmm I LOVE that stuff!

SWEET POTATO HASH - mylilsopapilla

peel and dice one sweet potato
Peel core and dice one apple
Dice one green and one red bell pepper
Dice half of an onion
2 handfuls of baby spinach
2 cloves of garlic
Seasonings (I mix it up each time. Last night I used chili powder, salt, pepper, cinnamon and cumin)

Heat EVOO over medium heat in saute pan. Add two cloves of garlic and saute till fragrant. Then add all ingredients except spinach. Add seasonings. Saute over medium heat till potatoes start to soften. Add spinach at the end till it starts to wilt. 

Smoky Tomato Lentil Soup with Spinach and Olives

I made this on a whim because I happened to have all the ingredients on hand, and I was just blown away. Normally I find kalamata olives overwhelming because they are so rich and salty, but in this recipe they are the STAR! Wow, I can't wait to make this again. And I've mentioned before my love-hate relationship with lentils--I have to say, this recipe puts them in the LOVE LOVE category!

Source: My favorite vegan website, PostPunkKitchen


Smoky Tomato Lentil Soup with Spinach and Olives

1 tablespoon olive oil
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
2 tablespoons sweet smoked paprika
1 cup dried brown lentils (or green lentils)
5 cups vegetable broth
1/2 teaspoon salt
Fresh black pepper
1 24 oz can fire-roasted tomatoes
4 cups fresh baby spinach (or chopped spinach)
3/4 cup roughly chopped kalamata olives

Preheat a 4-quart soup pot over medium high heat. Saute onions in oil with a pinch of salt until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.

Add the lentils, broth, salt and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender.  Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.

Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!

Chickpea Soup With Spinach

This is a gorgeous soup that I adore but the family doesn't do cartwheels over. I made it once for everyone, but the reception wasn't stellar, so I make it for myself now, freezing individual portions for lunches. I think it tastes fantastic! It has a strong chickpea and onion flavor. It is 'soupy-brothy', perfect for cold days when you need to sip some soup at the table while reading a book.

Ingredients

1/2 pound dried chickpeas (about 2 1/2 c. cooked)

4 T. olive oil

2 large onions, sliced (I chop them; easier to eat)

1 medium red pepper, chopped

salt and pepper

4-5 c. vegetable broth

good dash of red pepper flakes

1 lb fresh baby spinach, coarsely chopped

Soak dried chickpeas several hours or overnight in water to cover. Drain, and place in a pot with fresh water to cover by at least 2 inches. Bring to a boil, turn down heat and simmer, covered, at least 1 hour, or until tender.

Put oil in deep skillet, and turn heat to medium-high. A minute later, add onions, a large pinch of salt and some pepper. Cook, adjusting heat as necessary so onions soften rather than crisp. Stir occasionally, and cook until onions become very soft and quite brown, at least 10 minutes. Add red pepper and cook a few more minutes.

When chickpeas are tender, remove from heat, and drain, reserving their cooking water. Puree half the chickpeas in food mill, immersion blender or upright blender, adding enough of the reserved cooking water (or fresh water) to keep mixture moving smoothly. (Use care when pureeing hot liquid. If you have time, let mixture cool to room temperature first.)

Return puree to pot along with remaining chickpeas, plus whatever chickpea cooking liquid remains, plus red pepper flakes, plus broth. Stir, adjusting heat so mixture simmers. Add spinach, and stir. When spinach is tender, after 5 minutes or so, taste, and adjust seasoning.