Some cooking experiments...
I recently bought a magazine called Nourish, lots of recipesthat are supposed to assist with maintaining good health.
I've noe tried several of the recipes, the first was a broccoli and ham quiche with a potato (hash brow) crust...gluten free and I substituted out the dairy...very nice...
Tonight's effort was a spinach and rice casserole....packed with iron...while it was okay, I think if I make it again it will ndergo some adaptation. You see it isn't thick enough to be a casserole, hasn't enough rice to be a rissottoo...probably closest description is a thickish soup....and it's a bit bland.
You saute onions in olive oil (I also added some chopped bacon), then add 1cup of tomato puree, salt and pepper, 360g roughly chopped english spinach (I did a mix of english spinach and kale), a mere 60g or 1/3 cup of white rice and 2.5l of water. Stir, cover and simmer for 30 minutes, or rice and spinach cooked.
I halved the recipe except for the rice..kept the 60g because otherwise there is no point in adding it...
I cooked it for around 35 minutes, but it didn't end up quite as thick as it looks in the picture...first amendments I make would be to reduce the liquid (maybe even use chicken stock) and increase the rice....
Not sure what else to do with it..its good for me, but I prefer more flavour...have to admit the kale added some texture...maybe trying silverbeet instead of english spinach, stronger flavour, more oompf....
There's several other recipes I want to try in the magazine. Even though this tecipe wasn't as successful as the quiche with the g/f crust, the magazine was worth the measly five bucks I paid for it.
I've noe tried several of the recipes, the first was a broccoli and ham quiche with a potato (hash brow) crust...gluten free and I substituted out the dairy...very nice...
Tonight's effort was a spinach and rice casserole....packed with iron...while it was okay, I think if I make it again it will ndergo some adaptation. You see it isn't thick enough to be a casserole, hasn't enough rice to be a rissottoo...probably closest description is a thickish soup....and it's a bit bland.
You saute onions in olive oil (I also added some chopped bacon), then add 1cup of tomato puree, salt and pepper, 360g roughly chopped english spinach (I did a mix of english spinach and kale), a mere 60g or 1/3 cup of white rice and 2.5l of water. Stir, cover and simmer for 30 minutes, or rice and spinach cooked.
I halved the recipe except for the rice..kept the 60g because otherwise there is no point in adding it...
I cooked it for around 35 minutes, but it didn't end up quite as thick as it looks in the picture...first amendments I make would be to reduce the liquid (maybe even use chicken stock) and increase the rice....
Not sure what else to do with it..its good for me, but I prefer more flavour...have to admit the kale added some texture...maybe trying silverbeet instead of english spinach, stronger flavour, more oompf....
There's several other recipes I want to try in the magazine. Even though this tecipe wasn't as successful as the quiche with the g/f crust, the magazine was worth the measly five bucks I paid for it.