Spinach Artichoke Soup

I had the most amazing Spinach Artichoke soup at Berardi’s in Norwalk a while back.  I vowed I’d try to duplicate it and this is my first attempt. The flavor of the soup is good, but the color is totally different than theirs. While mine is a beautiful vibrant green, theirs was a mellow creamy yellow. Maybe I have too much spinach, or maybe it was blending the spinach rather than finely chopping it. Either way it was pretty darn good for a first attempt.  I think I’d add a touch more lemon next time and maybe cut back on the spinach. Also- maybe try fresh spinach over the frozen. I also plan to cut out dairy from my diet so I’ve been thinking about how to do this vegan- Maybe pureed tofu instead of the half and half? Veganaise? Have to think on that…

Here are some interesting facts about spinach from Wikipedia: 

Spinach first appeared in England and France in the 14th century, probably via Spain, and it gained quick popularity because it appeared in early spring, when other vegetables were scarce and when Lenten dietary restrictions discouraged consumption of other foods. Spinach is mentioned in the first known English cookbook, The Forme of Cury (1390), where it is referred to as spinnedge and/or spynoches. Smooth-seeded spinach was described in 1552.

In 1533, Catherine de' Medici became queen of France; she so fancied spinach that she insisted it be served at every meal. To this day, dishes made with spinach are known as "Florentine", reflecting Catherine's birth in Florence.

During World War I, wine fortified with spinach juice was given to French soldiers weakened by hemorrhage.

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B₂,calcium, potassium, vitamin B₆, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach.

Spinach is also high in calcium and iron, but for some reason the body doesn't absorb these as will as from other food sources. 

Here are some interesting facts about artichokes form Wikipedia:

The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables.Cynarin, an active chemical constituent in Cynara, causes an increased bile flow. The majority of the cynarin found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. It inhibits taste receptors, making water (and other foods and drinks) seem sweet.

This diuretic vegetable is of nutritional value because of its exhibiting an aid to digestion, strengthening of the liver function and gall bladder function, and raising of the HDL/LDL ratio. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease. Aqueous extracts from artichoke leaves have also been shown to reduce cholesterol by inhibiting HMG-CoA reductase and having a hypolipidemic influence, lowering blood cholesterol. Artichoke contains the bioactive agents apigenin and luteolin. C. scolymus also seems to have a bifidogenic effect on beneficial gut bacteria. Artichoke leaf extract has proved helpful for patients with functional dyspepsia, and may ameliorate symptoms of IBS.

So by now you are either bored or ready to make this soup for the health benefits. LOL 

I hope it's the latter. :)

SPINACH ARTICHOKE SOUP

1 or 2 pkg. frozen chopped spinach

2 cups chicken broth**

33.5oz jar artichoke hearts

3 TB butter or oil *

1 cup chopped onion

1 cup chopped celery

3 TB flour

2 ½ cups half and half

½ cup grated parmesan cheese

¼ cup fresh lemon juice

¾ - 1 tsp coarse pepper

1 – 1 1/2cups liquid from artichokes

Bring spinach to boil in ½ cup water.

Cook, breaking apart spinach until thawed completely.

Pulse all but ½ cup spinach with the broth in a blender until fairly well chopped.

Meanwhile, sauté vegetables in the oil or butter until tender.

Add flour stirring for a minute or two.

Slowly add the half and half and cook stirring often until it begins to thicken.

Add remaining ingredients and simmer about 10 minutes. Do not boil or the milk may curdle.

*I used Wildtree’s Grapeseed Oils (2 TB Garlic and 1 TB Lemon). You may also use Extra Virgin Olive oil.

**I use Better Than Bullion No Chicken Base with water for the chicken broth.

Banana Oatmeal Muffins

My daughter gave me a big tub full of cookbooks that she acquired in a book club but never used. She is now Vegan and therefore no longer wanted them. The tub sat in my kitchen for weeks and I finally made the time to start going through all those WONDERFUL cookbooks to decide what I will keep, what I will pass on to others and what goes to Goodwill.  In the bottom of this tub I found this recipe. I have no idea where she got it but it is supper yummy! This is now one of my top 2 muffin recipes along with my grandmother's Refrigerator Bran Muffins. 

BANANA OATMEAL MUFFINS

Combine in large bowl:

2 cups flour

1 cup oats (quick or old fashioned)

2/3 cup packed brown sugar

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

¾ tsp nutmeg 

Combine in separate bowl:

2 eggs

1 cup mashed ripe banana (1large or 2 small)

1 cup buttermilk

½ cup oil

1 tsp vanilla

Pour wet ingredients over dry and mix until just combined. Over-mixing can make muffins tough.

Divide dough between 12 greased or paper lined muffin cups (or 9 giant muffins)

Topping:

¼ cup packed brown sugar

2 TB oats

Combine and sprinkle over muffins before baking.

Bake in 375-400 oven for 15-20 minutes or until tops spring back when lightly touched in center.

If using greased cups, let cool 5 minutes in pan before removing to wire rack.

I didn't do the topping as I was almost out of muffin papers and my tins were full enough as it is. I did giant muffins because I didn't have enough of the regular size. I also added the nutmeg. The original recipe didn't have it and I really like banana and nutmeg together. 

These muffins are very moist and tender and perfectly yummy!! I put the leftovers in a gallon zip lock bag and they kept very well on my counter for several days. 

Now this is the way to eat your oatmeal!!

Yummy Alfredo Mix by Wildtree

I had taken some chicken out of the freezer for dinner but my day got away from me and I didn't have time to make what I had previously planned. So.. what to do... once again I am rummaging through my cupboards trying to decide what I can toss together in a short time.

Lo and behold, I have some Wildtree Alfredo mix. I rarely use mixes for several reasons.

1. They tend to have ingredients that I try to keep out of my diet.
2. I usually like the taste of scratch meals much better.
3. Mixes tend to be not as economical as making it yourself and I am a tight wad. :)

But mixes do have their place in this world and this is one of them. If you have to use a mix, Wildtree's Alfredo mix is awesome! A bit on the expensive side, but if you figure this vs going out to eat it's not too bad.

I steamed some fresh green beans, Stir fried some lightly seasoned chicken and cooked some pasta while making the sauce. I followed the lighter version on the mix, using half the amount of butter called for and more milk. I also added a little fresh Parmesan to thicken it a little quicker.

It was awesome! The flavor was great and the whole meal only took about 20 minutes to prepare (most of that was boiling the water for the pasta).

If you are interested in learning more about Wildtree products, contact June Billman in Greenwich Ohio. They contain no preservatives, sulfates, MSG or GMO's.

Add whatever meat and veggies you like. Quick. Easy. Yummy!

Roasted Salsa Verde

My husband is a produce guy and brought home a case of tomatillos. He only needed 10 of the 25lbs box for his customer. He was going to give them away and I jumped in and said I wanted to use them. I thought I had a recipe for tomatillo jam somewhere... but alas, I couldn't find it. So... what to do with all these tomatillos?

I decided to make some salsa. I took out a 12x18 jelly roll pan and filled it with a single layer of peeled, halved tomatillos. Place under a broiler until nicely browned. I then put the tomatillos in the food processor and re-filled the pan with half a head of peeled garlic, 1 large onion, cut into 8ths, a large green pepper, cut into chunks, 2 large jalapenos cut in half and the rest of the pan with halved roma tomatoes. Broil like the last pan. After pureeing both batches of roasted veggies I pureed a can of peaches to help off-set the tartness of the tomatillos. Stir all together and add a touch of sea salt. YUMMY!

Makes about 8 cups of salsa. I took this with some chips to a Super Bowl party tonight. I plan on using some of this salsa for enchiladas later in the week and will probably freeze the rest.

What do you do with tomatillas? I still have about 10 pounds left. lol