A collection of Rod's favorite recipes

Posts tagged ‘spinach’

Easy Broccoli and Spinach Quiche

Easy Broccoli and Spinach Quiche

Easy Broccoli and Spinach Quiche



1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1/4 pound Havarti cheese
4 eggs, well beaten
1 1/2 cups half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 350 degrees F (175 degrees C). Line crust with cheese and pat down firmly.
2 Cook onions until soft over medium-high heat. Add garlic, cook for two minutes. Add broccoli and spinach. Cook until broccoli is tender. Spoon vegetables into crust.
3. Combine eggs and half-and-half. Season with salt and pepper. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 40 minutes, or until center has set.

Tomato and Spinach Soup


2 Tbsp extra-virgin olive oil
1 Onion, finely chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes in juice, drained
1 (28-ounce) can S&W Crushed Tomatoes, Italian Recipe
2 cups good quality chicken stock
5 oz. frozen spinach
Salt and Pepper to taste



Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sautee 5 minutes. Add drained tomatoes and crushed tomatoes, stire. Add stock and stir to combine soup. Stir in spinach. Season soup with salt and pepper to taste. Bring soup to a boil, reduce heat and simmer 10 – 15 minutes to reduce.

Lentil Stew

Based on recipes by Nancy Walker, Veg4Health.com and Marie at AllRecipes.com.


1 medium onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced

1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 tspn cumin
½ tspn chili powder

1 (14.5 ounce) can  diced tomatoes
2 C dried lentils (about 1 lb)
½ C brown rice
2 tablespoons vinegar
5 ½ C  vegetable broth
1 C frozen chopped spinach

½ C raisins


Lentil Soup

Rinse and drain lentils and rice

Sauté onion, celery, and carrots in a small amount of water until tender

Stir in garlic and spices

Add all remaining ingredients, except raisins, to your slow cooker and cook on low for 6-8 hours or on high for 2-4. (You can also cook this on your stove top – just bring to a boil, reduce heat and simmer for 35 minutes.)

Add raisins and let simmer for another 5-10 minutes.

Serve and enjoy!

Breakfast – A Healthy Smoothie

Most mornings I make a smoothie for us. It’s clearly helping to lose weight and it’s delicious as well. I like my smoothies to resemble slushies – icy and thick. Adjust the ice to fit your own preference.

2 bananas
Orange juice
Wellesse liquid Glucosamine
Ground flaxseed*
1/3 package frozen chopped spinach

Place the bananas, orange juice, glucasomine, and blueberries in the blender. Blend throughly, then – with the blender still running – slowly add the ground flaxseed. Add the spinach and blend completely. Add ice until the desired texture is obtained. I add ice until the blender can’t handle it anymore.

To be honest, it doesn’t look that pretty after the spinach has been added, but the spinach taste doesn’t intrude at all. You can leave out the spinach, but the smoothie will definitely be less healthy.

You younger folks won’t need the glucosamine, but I definitely do. My joints need the lubrication.

* I grind the flaxseed in my (carefully cleaned) coffee grinder just before it goes into the blender. Flaxseed is commonly used to improve digestive health. Both flaxseed and flaxseed oil have been used to help reduce total blood cholesterol and low-density lipoprotein (LDL, or “bad”) cholesterol levels and, as a result, may help reduce the risk of heart disease. The flaxseed must be ground, not used whole. Although flaxseed oil also contains omega-3 fatty acids, it doesn’t have the beneficial fiber that the seeds have. See the full article at the Mayo Clinic