Saturday 24th February, 2007

 

Spinach the food of champions

 
 
 
 
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SPINACH, a leafy green veggie made popular for more than half century by popular television’s beloved sailor Popeye is filled with good stuff for all. Whether you love it or hate it, spinach is nutritious and an economical vegetable you simply can’t refuse at the market. So take a bundle home today and try them in these delicious recipes.

WEST INDIAN SPINACH RICE

WITH NUTMEG AND PEPPERS

West Indian spinach must be cooked before eating as it tends to be very bitter if eaten raw. Here it makes a wonderful and nutritious rice that even children will love.

2 tbs vegetable oil

1 large onion, minced

2 cloves garlic, minced

1 pimento pepper, seeded and

chopped

1/2 hot pepper, seeded and chopped

4 cups fresh spinach leaves, cleaned,

washed and chopped

1 tsp salt

1 tsp freshly ground black pepper

1/2 tsp grated nutmeg

1 cup parboiled rice

21/2 cups vegetable or chicken broth

1 tbs butter

In a medium sized sauce pan heat oil, add onion, garlic

and pimento, cook for a few minutes, do not burn.

Add hot pepper and stir, add spinach and combine,

lower heat and cover, cook until spinach is tender.

Season with salt, black pepper and grated nutmeg.

Add rice and stir to combine, pour in stock and cook

to boiling, when holes appear at the top of the rice

cover and simmer for 20 minutes. 

Add butter and gently stir.

Serves four

You may substitute one cup coconut milk for one cup of stock for spinach coconut rice.

SPINACH ACCRAS

4 cups spinach leaves, washed

1 large onion, chopped

1 hot pepper, seeded and chopped

1 sweet red pepper, seeded and

chopped

1 tsp salt

1/2 tsp nutmeg

4 cloves garlic, chopped

1/2 cup chopped chives

1 cup all purpose flour

2 tsp baking powder

1 cup milk

Steam spinach, drain well and chop finely.

Combine with onion, peppers, salt, nutmeg, garlic and chives.

Add flour to baking powder, add to spinach mixture.

Add milk and stir to make a very thick batter.

Deep fry in vegetable oil.

Serve hot with tamarind chutney.

SPINACH AND CHEESE TURNOVERS

For the dough:

41/2 cups al purpose flour

1 pkg Instant yeast (ONE TBS)

1 cup milk, heated to 120F

1/3 cup sugar

1/3 cup butter or margarine, melted

1 sp salt

2 eggs

For the filling:

3 tbsp olive oil or butter

1 large onion, finely chopped

2 cloves garlic, chopped

1 lb fresh spinach, leaves only, washed and

chopped

8 ozs feta cheese or

4 ozs parmesan cheese

1 egg lightly beaten

1/2 congo pepper, seeded and chopped

1/4 tsp grated nutmeg

salt and freshly ground black pepper

1/2 cup breadcrumbs

n For the filling heat oil in a large skillet, add onions

and garlic and pepper until fragrant.

Add spinach and cook until wilted.

Transfer spinach to a bowl and cool slightly.

Stir in crumbled cheese and eggs,

seasonings and breadcrumbs.

For the dough:

In a mixer bowl combine TWO cups flour, and the

yeast.

Heat milk, butter, sugar and salt to 115 –120 F add to flour mixture.

Add eggs and beat slowly until incorporated.

Add enough of the remaining flour as you can then

turn onto a floured surface and knead to make a

moderately stiff dough that is smooth and elastic about

six to eight minutes.

Place in a greased bowl and cover and rise until doubled

in bulk. (45 minutes)

Punch down, divide in half and rest dough for 10 minutes.

Divide dough into 24 equal pieces.

Roll each piece into a four-inch circle, place about one

tablespoon of filing in the centre of the lower half.

Fold over and seal using a little water if necessary.

Place on a greased baking sheet.

Repeat until all dough and filling are used up.

Bake in a preheated 375F oven for 15 to 20 minutes until lightly browned.

Makes 24 turnovers.

©2005-2006 Trinidad Publishing Company Limited

Designed by: Randall Rajkumar-Maharaj · Updated daily by: Nicholas Attai