Spinach Pea And Red Pepper Timblaes Recipes

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SAUTEED SPINACH AND PEPPERS



Sauteed Spinach and Peppers image

We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1 large sweet red pepper, coarsely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

Steps:

  • In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

Nutrition Facts :

CHICKPEAS WITH TOMATOES & SPINACH



Chickpeas with tomatoes & spinach image

For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa

Provided by Roopa Gulati

Categories     Dinner, Side dish, Supper

Time 35m

Number Of Ingredients 13

1 tbsp vegetable oil
1 red onion, sliced
2 garlic cloves, chopped
½ finger length piece fresh root ginger, shredded
2 mild red chillies, thinly sliced
½ tsp turmeric
¾ tsp garam masala
1 tsp ground cumin
4 tomatoes, chopped
2 tsp tomato purée
400g can chickpea, rinsed and drained
200g baby spinach leaves
rice or naan bread, to serve

Steps:

  • Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
  • Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
  • Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium

SPINACH AND RED PEPPER FRITTATA



Spinach and Red Pepper Frittata image

Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it's packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, easy, weekday, main course

Time 1h

Yield Six servings

Number Of Ingredients 9

1 6-ounce bag baby spinach, or 1 bunch spinach, washed and stemmed
2 tablespoons extra virgin olive oil
2 red bell peppers, seeded and cut in small dice
1 to 2 garlic cloves (to taste), minced
10 fresh marjoram leaves, chopped
Salt
8 eggs
Freshly ground pepper
2 tablespoons low-fat milk

Steps:

  • Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
  • Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
  • Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams

QUICHE WITH RED PEPPERS AND SPINACH



Quiche With Red Peppers and Spinach image

The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 1h30m

Yield 6 generous servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 medium-size onion (yellow or spring onion), chopped
2 large garlic cloves, or 1 small bulb green garlic, peeled and minced
Salt to taste
2 large red bell peppers (about 3/4 pound), seeded and cut in thin 1-inch strips
1 teaspoon chopped fresh thyme leaves
1 generous bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped
Freshly ground pepper to taste
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
  • Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
  • Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams

GARLIC SPINACH & BELL PEPPERS



Garlic Spinach & Bell Peppers image

A delicious way to get that Vitamin K (as well as a bunch of other healthy stuff). This recipe comes from Canadian Living Magazine. Enjoy.

Provided by Miraklegirl

Categories     Spinach

Time 7m

Yield 4 serving(s)

Number Of Ingredients 7

2 (10 ounce) bags spinach, washed and trimmed (10 oz. each)
1 tablespoon olive oil
4 garlic cloves, slivered
1/4 teaspoon hot pepper flakes
1 sweet red pepper, thinly sliced
3/4 teaspoon salt
1 pinch pepper

Steps:

  • Shred spinach and cook in dry skillet until wilted (about two minutes), transfer to plate.
  • Heat oil in same skillet.
  • Cook garlic and pepper for one minute.
  • Add spinach, red pepper, salt and pepper.
  • Cook, stirring often, for 4 minutes or until red pepper is tender crisp.

Nutrition Facts : Calories 74.9, Fat 4, SaturatedFat 0.6, Sodium 549.4, Carbohydrate 8, Fiber 3.8, Sugar 1.9, Protein 4.5

SPINACH TIMBALE



Spinach Timbale image

Posted for RecipeZaar World Tour 2006. "Timbale" used to be a French word that describes a silver or gold container, but now its main meaning is to describe a cooked dish that is baked and then turned out of it's baking dish to make for more spectacular serving. ZWT REGION: France.

Provided by kiwidutch

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

25 g butter (1 oz)
1 onion, finely chopped
900 g spinach, washed and roughly chopped (2 lb)
150 ml milk (1/4 pint)
150 ml cream (1/4 pint)
4 eggs
50 g gruyere cheese, grated (2 oz)
50 g fresh breadcrumbs (2 oz)
1 pinch nutmeg
salt
pepper
tomatoes (to garnish)

Steps:

  • Pre heat oven to 180 C (350 F).
  • Melt the butter in a pan, saute the onion and cook until soft but not brown.
  • Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
  • Add the milk and cream and heat gently without boiling.
  • Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
  • Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
  • Place the ring mould in a roasting dish that is half filled with hot water.
  • Bake at 180 C (350 F) for 1 1/4 hours until it is firm to the touch and a knife inserted in the middle comes out clean.
  • Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.

MINTED GREEN PEA TIMBALES



Minted Green Pea Timbales image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 8

1 tablespoon salt
4 cups peas
2 1/2 tablespoons mint, chopped, plus sprigs for garnish
1/4 teaspoon granulated sugar
1/4 teaspoon pepper
3 egg whites
1/2 cup whipped cream
Sour cream or creme fraiche

Steps:

  • Dissolve all but 1/4 teaspoon salt in large pot of boiling water. Add peas. Blanch 2 minutes. Drain and rinse under cold water. Chill and drain thoroughly. Puree in blender or food processor the peas, mint, and sugar remaining salt and pepper until smooth. Continue to puree while adding egg whites 1 at a time. Pour in cream. Blend until combined.
  • Divide mixture among 6 greased 1/2 cup ramekins or custard cups. Set ramekins in baking pan. Add boiling water to pan to halfway up sides of ramekins. Cover with foil and vent. Bake in a preheated 350 degree oven for 30 minutes or until toothpick inserted in center pulls clean. Let set a few minutes. Run sharp knife around edges and invert onto serving dish. Garnish with mint sprig and dollop of sour cream or creme fraiche.

SPINACH, PEA, AND RED PEPPER TIMBALES



SPINACH, PEA, AND RED PEPPER TIMBALES image

Yield 8

Number Of Ingredients 9

1 large red bell pepper, cut into 1/4 inch pieces
1 tablespoon unsalted butter
10- oz package frozen chopped spinach, thawed, drained, and squeezed dry
10-oz package frozen peas, thawed and drained
1 teaspoon dried chervil
3/4 cup canned broth
1 tablespoon sugar
freshly ground black pepper to taste
3 large eggs, beaten lightly

Steps:

  • In a small skillet, cook the bell bepper in the butter over moderately low heat, stirring, until it is softened, remove the skillet from heat, and let the mixture cool. In a food processor, puree the spinach, peas, chervil with the broth, sugar, black pepper, salt to taste. In a bowl, combine well, the puree, bell pepper mixture, eggs, and divide mixture amoung 8 buttered 1/2 cup timbale molds. Put the molds in a baking pan, add enough hot water to the pan to reach halfway up the sides of the molds, and bake the timbales in a preheated 400 oven for 35 minutes, or until a knife comes out clean. The timbales may be made 1 day in advance and kept covered and chilled. To reheat the timbales, unmold them into a glass baking dish large enough to just hold them, add about 2 tablespoons hot water to the dish, or enough to barely cover the bottom, and reheat the timbales, covered with foil, in a preheated 500 oven for 15 minutes. Invert timbales on a platter.

SPINACH AND PEAS



Spinach and Peas image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

Coarse salt
1 pound (about 1 cup) English peas, shelled
1 pound baby spinach, trimmed and well washed
2 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
Freshly ground pepper

Steps:

  • Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
  • Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
  • Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.

SPINACH, PEA AND RED PEPPER TIMBLAES



SPINACH, PEA AND RED PEPPER TIMBLAES image

Categories     Vegetable     Bake     Christmas     New Year's Eve     Dinner

Yield 10 servings

Number Of Ingredients 9

1 large red bell pepper, cut into 1/4-inch pieces
1 tablespoon unsalted butter
10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
10-ounce package frozen peas, thawed and drained
1 teaspoon dried chervil
3/4 cup chicken broth
1 tablespoon sugar
freshly ground black pepper to taste
3 large eggs, beaten lightly

Steps:

  • In a small skillet cook the bell pepper in the butter over moderately low heat, stirring, until it is softened, remove the skillet from the heat, and let the mixture cool. In a food processor puree the spinach, the peas, and the chervil with the broth, the sugar, the black pepper and salt to taste. In a bowl combine well the puree, the bell pepper mixture, and the eggs and divide the mixture among 8 buttered 1/2 cup timbale molds. Put the molds in a baking pan, add enough hot water to the pan to reach halfway up the sides of the molds, and bake the timbales in a preheated 400°F oven for 35 minutes, or until a knife comes out clean. The timblaes may be made 1 day in advance and kept covered and chulled. To reheat the timblaes unmold them into a glass baking dish large enough to just hold them, add about 2 tablespoons hot water to the dish, or enough to barely cover the the bottom, and reheat the timblaes, covered with foil, in a preheated 500°F oven for 15 minutes. Invert the timbales onto a platter.

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