2 cups spinach, cooked or frozen
¼ cup dried fruit
½ cup warm milk
3 cups flour
2 tsp instant yeast
1 tsp salt
1-2 tsp herbs or spices as desired
2 Tbsp oil
1 egg
If your spinach is frozen, warm it up before mixing. Combine the spinach, dried fruit, and milk in a blender and puree until smooth. You need 1 ½ cups of puree (add more milk if necessary).
In a large bowl, stir together the flour, yeast, salt, and seasoning. In a small bowl, lightly beat the egg with the oil.
Stir the spinach mixture and egg mixture into the flour mixture. Knead it thoroughly. It will seem dry but the spinach will continue releasing moisture as it is kneaded, so don't add more liquid until you're sure it needs it.
Put the dough in a bowl coated in oil, cover it, and let rise until doubled (about 45-60 minutes).
Lightly knead the dough, then form it into rolls and place on a baking sheet. Cover and let rise for 30 minutes or until doubled. While rising, preheat oven to 375° F.
Bake for 17-20 minutes.
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1 pound raw chicken, fresh or frozen
10 oz dry pasta
2 tsp minced garlic
½ tsp salt
1 Tbsp olive oil
2 cups diced tomatoes (or a 15 oz can)
½ tsp dried oregano
½ tsp dried basil
½ tsp ground black pepper
2 Tbsp tomato paste
¼ cup cream cheese
¼ cup grated mozzarella
1 cup chopped spinach or orach, fresh or frozen & thawed
Boil the chicken in a pot of salted water until it is completely cooked. Prepare the other ingredients during this time.
When the chicken is cooked, remove from the water and set aside. Add more water to the pot, bring to a boil, and cook the pasta. Shred the chicken while the pasta is cooking.
When the pasta is done, drain the water and add all the other ingredients to the pot. Cook over medium heat, stirring, until the cheese is melted and everything is mixed.
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2 Tbsp butter
2 Tbsp flour or corn starch
3 cups water or vegetable stock
1 tsp salt
¾ cup carrots, chopped
1 ¼ cup potatoes, cut into largish chunks
2 Tbsp grated cheddar cheese
2 Tbsp minced bell peppers
½ tsp ground black pepper
¼ tsp mint
1 tsp fennel leaves
½ tsp fennel seeds
1 tsp basil
pinch of lavender buds
1 cup (packed) spinach
½ cup cauliflower florets, chopped
Melt the butter and the flour together over medium heat. Stir in the water/vegetable stock and whisk. Add the salt, carrots, potatoes, cheese, and bell pepper. Simmer until the potatoes are soft. (This takes a while.)
Add all the rest of the ingredients, and cook until the spinach is wilted and shrunk.
#basil #bellpepper #butter #carrot #cauliflower #cheddar #cheese #cornstarch #fennel #glutenfree #lavender #main #mint #potato #salt #soup #soupstock #spinach #vegetarian #wheatflour