Pork Tenderloin Roulade Stuffed with Herbed Spinach with a Quick Pan Sauce

This recipe is a little bit fussy, but still quick enough for a weeknight dinner and elegant enough for company ... and you can get out some of the frustrations of the day when you pound out the meat! Don't skip on the pan sauce.

One year ago: Pork Vindaloo
Two years ago: Kale Greens in Coconut Milk
Three years ago: Black Pepper Crab
Four years ago: Red Braised Pork
Five years ago: Chocolate Cinnamon Cream Scones
Six years ago: Mediterranean Couscous and Lentil Salad

Pork Tenderloin Roulade Stuffed with Herbed Spinach with a Quick Pan Sauce (from All About Roasting)

Ingredients
1 1/2 tbsp unsalted butter
1/4 cup finely chopped shallots
2 tsp thyme leaves, roughly chopped
1/4 tsp crushed red pepper flakes
kosher salt and pepper
5 ounces baby spinach
1 tbsp finely chopped parsley, dill, and/or basil
2 tbsp grated Parmigiano-Regianno
2 tbsp pine nuts, toasted and chopped
pinch of freshly grated nutmeg
1 pork tenderloin (1 - 1 1/4 lbs)
1 tbsp olive oil
Sauce
1 tbsp unsalted butter
1 tbsp finely chopped shallots
2 tbsp brandy or sherry
3/4 cup chicken broth
2 tbsp creme fraiche or heavy cream

1. Preheat oven to 325F.
2. Heat butter in a medium skillet over medium heat. Add shallots, thyme, and red pepper flakes. Season with salt and pepper. Cook until tender, 3 minutes.
3. Add spinach to pan and pinch of salt. Toss until wilted, 2 minutes. Remove from heat and set aside to cool.
4. Squeeze excess liquid from spinach and stir in herbs, Parmigiano, pine nuts, and nutmeg.
5. Butterfly the tenderloin by making a horizontal incision down the entire length in the center stopping about 1/2" before you cut the tenderloin in two. Open it like a book. Lay a piece of plastic wrap over the surface and use a meat pounder or small heavy pan to flatten it until 1/4" - 1/2" thick.
6. Season tenderloin with salt and pepper and use a spatula to spread the stuffing over the pork, leaving a 1.5" - 2" border along the far edge of the meat. Starting at the edge closest to you, roll into a tube shape and secure with kitchen string ever 2" to 3".
7. Heat a large oven-safe skillet over medium-high heat. Add oil and sear pork, turning with tongs to brown all sides but one, ~8 minutes total. Turn pork onto the last side and transfer to the oven.
8. Roast pork, turning once after 10 minutes, and cook until thermometer registers 140 - 145F, ~ 18 - 24 minutes.
9. Transfer pork seam side down to a carving board and let rest.
10. Add butter to the skillet and return to medium heat. Add shallots and saute until softened, ~2 minutes.
11. Add brandy, scrape pan, and cook until evaporated, ~1 minute.
12. Add chicken broth and simmer until reduced by half, ~ 4 minutes.
13. Add creme fraiche and simmer 1 - 2 minutes.
14. Slice pork into 1/2" thick slices. Arrange 2 - 4 slices on a plate and spoon sauce on top. Serve.

Chipotle Chicken with Creamy Spinach and Sweet Potatoes

Originally, this recipe calls for broiling the chicken which I assume would give it a nicer sear, but as mentioned before, we don't have a broiler on our oven (only a "grill") which doesn't exactly work for making a sauce out of this. It's all for the better because baking instead allowed me to add some sweet potatoes to the mix that works very well with the smoky chipotles. Note for the spinach that baby spinach here is going to become a mushy mess. Use regular spinach or might I suggest even kale or some chard?

One year ago: Persimmon and Pomegranate Salad with Arugula and Hazelnuts
Two years ago: Turkey and Sweetcorn Meatballs with Roasted Peppers
Three years ago: Aromatic Green Beans with Pounded Mustard and Cardamom
Four years ago: Pork in Green Peanut Sauce
Five years ago: Apple and Cheddar Scones
Six years ago: Breakfast Tacos

Chipotle Chicken with Creamy Spinach and Sweet Potatoes (adapted from Rick Bayless's Mexican Kitchen)

Ingredients
2 to 3 canned chipotle chiles en adobo finely chopped
1 1/4 cups whipping cream or creme fraiche, divided
4 medium-large boneless, skinless chicken breast halves
1 to 2 lbs sweet potatoes, peeled and sliced 1/4" thick
olive oil
1/4 cup chicken broth
6 cups (about 10 ounces) stemmed spinach, rinsed
salt

1. Combine chopped chipotle with 2 tbsp cream. Smear over chicken breasts and refrigerate for several hours if time permits.
2. Preheat oven to 425F.
3. Toss sweet potatoes in olive oil and salt and arrange in a single layer on a baking sheet.
4. Lay chicken breasts in a baking dish just large enough to hold them.
5. Roast chicken and sweet potatoes in oven for 20 to 25 minutes or until cooked. After 10 minutes, flip chicken and add remaining 1 cup plus 2 tbsp around the chicken.
6. Keep chicken and sweet potatoes warm while you make the sauce and spinach.
7. Pour cream mixture into a saucepan and add broth and spinach. Bring to a boil over high heat and cook until spinach is wilted and cream is reduced and thick, 3 minutes.
8. Spoon sauce around chicken and sweet potatoes and serve.

Spinach Lovage Gratin

Spinach sometimes gets a bad rap, but this dish is simple yet rich. He recommends several herb substitutes for the lovage. I opted for dill which brightened the dish with a bit of anise flavor, keeping it from being too heavy.

One year ago: Vietnamese Braised Scallops
Two years ago: Chicken Curry with Whole Spices, Cream, and Tomato Sauce
Three years ago: Beef Enchiladas with Chipotle-Pasilla Gravy
Four years ago: Peanut Butter Cheesecake Brownies

Spinach Lovage Gratin (from The Herbal Kitchen)

Ingredients
3 tbsp unsalted butter, divided
1 large shallot, finely chopped
12 ounces spinach (baby or regular with stems trimmed), washed and spun dry
kosher salt
2 tbsp all-purpose flour
1 cup milk
3 tbsp chopped lovage OR 1/4 cup chopped dill or mint OR 1 cup chopped sorrel
1 1/2 tbsp melted butter, divided
1/4 cup plus 2 tbsp dry bread crumbs, divided
1/4 cup freshly grated Parmigiano-Reggiano

1. Preheat oven to 375F.
2. Melt 1 tbsp butter in large saucepan over medium high heat. Add shallots and stir for a minute.
3. Add spinach and 3/4 tsp salt. Toss spinach until it wilts, adding more spinach as you go if it doesn't all fit in the beginning. Once wilted, transfer spinach to a bowl and return to heat.
4. Melt remaining 2 tbsp butter in saucepan and whisk in flour.
5. When roux bubbles, pour in milk and whisk until sauce boils and thickens.
6. Stir in spinach, herb of your choice, 3/4 tsp salt, and a bit of ground pepper.
7. Coat inside of a 6x10 baking dish with 1/2 tbsp of melted butter. Sprinkle with 2 tbsp of butter and shake to distribute.
8. Pour sauced spinach into pan.
9. In small bowl, mix together remaining 1/4 cup bread crumbs, cheese, and remaining 1 tbsp melted butter. Sprinkle on top of gratin.
10. Bake gratin for 25 - 30 minutes until bubbly and browned.

Green-Poached Eggs with Spinach and Chives

I rarely make breakfast anymore because it's so much easier to let August specialize in it. With some leftover baby spinach languishing away in the fridge, this seemed like the perfect way to start a quiet weekend on my own. Best of all, it's a simple breakfast that doesn't require a lot of effort in the morning, but still gives you a beautifully soft, perfectly cooked egg.

The recipe header says this one serves 4, but then instructs you to divide the meal into 2 bowls. I made one egg because I had very few greens, but wouldn't been happy to have two.

One year ago: Burmese-style Pork Curry with Fresh Ginger
Two years ago: Perfumed Basmati Rice with Black Cardamom Pods
Three years ago: Brisket Tacos
Four years ago: Peanut Butter and Nutella Brownies

Green-Poached Eggs with Spinach and Chives (from Cook This Now)

Ingredients
2 tbsp unsalted butter
3 scallions, sliced (white and light green separated from dark)
1 garlic clove, finely chopped
1/3 cup finely chopped chives
10 ounces baby spinach (~4 quarts)
1/4 tsp kosher salt
1/3 cup heavy cream
grated zest of 1 lemon
4 large eggs
chile flakes, for serving
sea salt, for serving
toast, for serving

1. Melt butter in a large skillet over medium-high heat until foam subsides.
2. Add white and light green scallions and garlic and cook until fragrant, 30 seconds.
3. Stir in chives.
4. Toss in spinach a handful at a time, letting it wilt slightly before adding more.
5. Add salt and pepper to taste. Stir in cream and lemon zest. Let simmer until very soft, 3 minutes.
6. Make 4 indentations in the spinach. Crack eggs into holes. Lower heat to medium-low and sprinkle with salt and pepper. Cover and leg eggs cook until almost opaque, 3 minutes.
7. Turn off heat and let eggs rest covered until done, 30 seconds for runny yolks.
8. Scoop eggs and greens into bowls. Season with chile flakes and flaky salt, garnish with scallion greens and serve with toast.

Silver Packet Flounder with Miso Mayo

I've been trying desperately to get our fish freezer situation under control. It seems to be a losing battle (we got another 1.5 lbs of lemon sole this week!), but it's made for some quick and easy dinners. This one is a full meal in one convenient little packet. Low effort, but the spinach wilts beautifully and the rehydrated sun-dried tomato is excellent. The miso mayo seemed a little out there, but I loved it and it gave the dish a little something extra. I substituted black cod for flounder.

One year ago: Garlicky Sesame-Cured Broccoli Salad
Two years ago: Penne with a Cashew-Dill Sauce
Three years ago: Bourbon Pumpkin Cheesecake
Four years ago: Tomato and Sausage Risotto

Silver Packet Flounder with Miso Mayo (from Radically Simple)

Ingredients
1/2 cup mayonnaise
2 tbsp white miso (shiro)
2 tbsp mirin
1/4 tsp ground cumin
4 thick flounder fillets, 7 ounces each
4 ounces baby spinach
4 ounces sun-dried tomatoes (not in oil), 20 total
4 large ramps or scallions, thinly sliced
1/2 cup slivered basil
1/4 cup olive oil
pinch hot pepper flakes

1. Preheat oven to 500F.
2. Stir together mayo, miso, mirin, and cumin. Set aside.
3. Tear off four 15" pieces of foil. Season fish with salt and pepper.
4. For each, put 1 ounce spinach in center of foil. Top with fillet, 5 tomatoes, 1/4 of ramps, 2 tbsp of basil, 1 tbsp of oil, pepper flakes, and salt.
5. Crimp foil to form a packet. Place on a rimmed baking sheet.
6. Bake for 10 minutes.
7. Serve with miso mayo.

Stewed Spinach with Coconut, Chiles, and Curry Leaves

This dish is everything an Indian side dish should be - easy to make, richly flavorful with just a little bit of heat. I made some fish to go with it, but this side dish stole the show entirely.

One year ago: Beef Stew with Squash and Cinnamon
Two years ago: Honey-Glazed Five-Spice Baby Back Ribs
Four years ago: Sesame Green Beans

Stewed Spinach with Coconut, Chiles, and Curry Leaves (from 660 Curries)

Ingredients
1 lb fresh spinach leaves
1 cup shredded coconut or 1/2 cup shredded dried unsweetened coconut, reconstituted
1/4 cup medium to large fresh curry leaves
4 dried red Thai or cayenne chiles, stems removed
2 tbsp Ghee or canola oil
1 tsp black or yellow mustard seeds
1 tbsp skinned split black lentils (cream-colored)
1 tsp coarse salt

1. Bring large pot of water to a boil over medium-high heat. Add spinach in batches, stirring until it wilts, 3 - 5 minutes.
2. Drain, reserving 1/2 cup of cooking water. Shock with cold water. Transfer to cutting board and chop finely.
3. Pour reserved cooking water into blender jar. Add coconut, curry leaves, and 2 chiles. Puree.
4. Heat ghee in small skillet over medium-high heat. Add mustard seeds, cover skillet, and cook until they've stopped popping.
5. Add lentils and remaining 2 chiles and stir-fry until chiles blacken, 15 - 20 seconds.
6. Add spinach, along with any water from the greens.
7. Add salt and coconut paste. Bring to a boil, then lower heat to medium, cover and simmer 10 minutes to allow flavors to meld.

Toasted Yellow Split Peas with Spinach

The original recipe calls for split green lentils (yellow in this form, moong dal), but after some searching I determined that yellow split peas were a good substitute and they had the advantage of already being in my cupboard. The nutty toasted peas worked very well with the spinach. Most of all though, I was happy with how well this paired with the almond-poppy seed lamb.

One year ago: Jetalah Pineapple, Cucumber, and Chili Salad
Three years ago: Raspberry Lemonade

Toasted Yellow Split Peas with Spinach (adapted from 660 Curries)

Ingredients
1 cup yellow split peas
1/4 tsp ground turmeric
8 ounces baby spinach
1 tbsp canola oil
1 tsp fennel seeds
1/2 tsp whole cloves
2 - 4 dried red chiles, stems removed
1 1/2 tsp coarse salt
1 tsp sugar
1 tbsp ghee

1. Heat a medium saucepan over medium-high heat. Add peas and toast, stirring constantly until they are reddish and nutty smelling, 5 - 8 minutes.
2. Pour in 3 cups water and turmeric. Reduce heat to medium-low, cover, and simmer, until peas are firm-tender, 15 - 20 minutes.
3. Add spinach to pan and cover to wilt the greens, 5 - 8 minutes.
4. Meanwhile, heat oil in a small skillet over medium-high heat. Sprinkle in fennel, cloves, and chiles and cook until aromatic, 10 - 15 seconds. Remove from heat.
5. Pour skillet content into pan. Add salt and sugar. Simmer, uncovered for 5 - 8 minutes.
6. Stir in ghee and serve.

Perfumed Spinach with Fresh Dill

I was a bit suspicious of this dish as it didn't look like much. The spinach seemed to burn too much and it just didn't seem like it had come together. I was wrong though. The combination of slightly crispy spinach, fresh dill, chiles, and a bit of cumin just worked for a low maintenance side dish.

One year ago: Breakfast Sausage
Two years ago: Big Crumb Coffee Cake with Rhubarb
Three years ago: Lemon Curd Cream Pavlovas with Strawberries

Perfumed Spinach with Fresh Dill (from 660 Curries)

Ingredients
2 tbsp canola oil
2 tsp cumin seeds
2 1/2 lbs fresh spinach leaves, well rinsed
1 1/2 tsp coarse salt
1/2 tsp ground cayenne
1/2 tsp sweet paprika
1/2 tsp kashmiri garam masala
1 cup chopped dill

1. Heat oil in large saucepan over medium-high heat. Add cumin seeds and cook until reddish brown, 5 - 10 seconds.
2. Wilt spinach one handful at a time until it's all wilted.
3. Stir in salt, cayenne, paprika, and garam masala. Reduce heat to medium and stew uncovered, stirring occasionally until pulpy, 15 minutes.
4. Stir in dill and serve.

Chickpeas with Spinach and Mustard Seeds

This is an incredibly quick, easy, and healthy dish that has a surprising depth of flavour. It does rely on having a few Indian ingredients pre-made, but the pastes freeze beautifully, so it's well worth making a large batch and freezing them in plastic bags to cut off pieces as needed.

One year ago: Apricot Chicken
Two years ago: Bourbon Lemonade with Maple Syrup
Three years ago: Blackberry Coffee Cake

Chickpeas with Spinach and Mustard Seeds (from 660 Curries)

Ingredients
2 tbsp Ghee or canola oil
1 tsp black or yellow mustard seeds
1 tbsp ginger paste
2 tbsp fried onion paste (I can't find the original recipe, but it's blended caramelized red onion and a bit of water)
2 tbsp tomato paste
2 tsp Sambhar masala
2 tsp coarse salt
2 cups cooked chickpeas
1 lb spinach leaves, finely chopped

1. Heat ghee in medium saucepan over medium-high heat. Add mustard seeds, cover, and cook until they've stopped popping, 30 seconds.
2. Lower heat to medium and add ginger paste. Stir-fry until light brown, 30 seconds.
3. Stir in onion paste, tomato paste, Sambhar masala, salt, and chickpeas. Stir. Add 2 cups water and heat to boil.
4. Add spinach, several handfuls at a time, stirring until wilted.
5. Reduce heat to medium-low and simmer covered until sauce has thickened, 8 - 10 minutes.

Sambhar masala
1/2 cup curry leaves
1/2 cup dried red chiles, stems removed
1/4 cup yellow split peas
1/4 cup coriander seeds
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp black or yellow mustard seeds
1 tbsp white poppy seeds
2 cinnamon sticks
1 tbsp sesame oil or canola oil

1. Combine all spices in medium bowl. Drizzle oil over them and toss well.
2. Preheat medium skillet over medium-high heat. Add mixture and roast until curry leaves curl up, chiles blacken, split peas darken, etc, 3 - 4 minutes.
3. Transfer to plate to cool.
4. Grind in batches in spice grinder. Mix batches together.

Creamy Spinach and Fenugreek Leaves with Pine Nuts

This rich, creamy side dish has a great depth of flavour from caramelized onions and just a touch of heat. The fenugreek gives it a lovely bitter taste. If you can't find fresh or frozen fenugreek, mustard greens, collard, or kale are all offered up as a substitute.

One year ago: Watermelon Salsa
Two years ago: Tomatillo Pork Enchiladas
Three years ago: Fajita Steak Quesadillas

Creamy Spinach and Fenugreek Leaves with Pine Nuts (from 660 Curries)

Ingredients
1 lb fenugreek leaves, rinsed, blanched in hot water until wilted, and chopped
1 lb spinach leaves, rinsed, blanched in hot water until wilted, and chopped
2 tbsp mustard oil or canola oil
1 small red onion, cut in half and thinly sliced
4 medium garlic cloves, cut into thin slivers
1/4 cup pine nuts
1/2 tsp ground cayenne
1 1/2 tsp sweet paprika
1 tsp coarse salt
1/2 tsp Kashmiri garam masala
1/2 cup heavy cream

1. Squeeze fenugreek and spinach greens over a 2 cup measuring cup until you have 1 1/2 cups liquid.
2. Heat oil in medium saucepan over medium-low heat. Add onion, garlic, and pine nuts. Stir. Cover pan and cook until onion is browned to a caramel colour, 18 - 20 minutes.
3. Add greens, cayenne, paprika, salt, and garam masala. Stir-fry 5 minutes.
4. Pour in reserved liquid and bring to boil. Reduce heat, cover, and simmer until greens are soft, 15 minutes.
5. Stir in cream and cook uncovered until warmed through, 3 - 5 minutes.

Yogurt-Almond Chicken with a Spinach Sauce

This recipe yields a tender, flavourful chicken with a rich sauce. You'll want to have a bit of rice to soak up the extra sauce. The yogurt should mediate the effects of the chiles, but ours were on the hot side, so if you're averse to heat, you might want to cut them back a bit. We made this using only drumsticks, so feel free to use whatever cut is most convenient for you.

One year ago: Thai-Style Roast Chicken
Two years ago: Tagliatelle with Prosciutto and Orange
Three years ago: Savoury Bread Pudding

Yogurt-Almond Chicken with a Spinach Sauce (from 660 Curries)

Ingredients
Marinade
1 cup yogurt
1/4 cup slivered almonds
6 slices fresh ginger (1 1/2"x1"x1/8")
6 cloves garlic
5 - 7 green chiles, stems removed
1/4 cup finely chopped cilantro
1 tbsp coriander seeds, ground
2 tsp cumin seeds, ground
2 tsp coarse salt
1/2 tsp cardamom seeds, ground
1/2 tsp whole cloves, ground
Dish
1 chicken, skin removed, cut into 8 pieces
4 tbsp canola oil, divided
1 medium red onion, cut in half and thinly sliced
4 bay leaves
5 ounces baby spinach

1. To make marinade, combine yogurt, almonds, ginger, garlic, and chiles in blender jar. Puree until smooth.
2. Transfer puree to bowl and fold in cilantro, coriander, cumin, salt, cardamom, and cloves.
3. Add chicken to marinade and coat. Refrigerate, covered, for 1 hour to overnight.
4. Heat 2 tbsp oil in large skillet over medium-high heat. Add onion and bay leaves and cook until onion is soft and light brown, 3 - 4 minutes. Transfer to plate.
5. Add remaining 2 tbsp oil to skillet. Remove chicken from marinade (reserving marinade separately) and add to skillet. Sear until lightly browned, 3 minutes per side.
6. Spread reserved marinade over chicken and add cooked onion and 1/2 cup water. Reduce heat to medium-low, cover, and braise until cooked through, 25 - 30 minutes. Transfer to serving platter.
7. Raise heat to medium-high and bowl sauce uncovered until thickened, 5 - 8 minutes.
8. Stir in spinach, a handful at a time, until wilted into sauce.
9. Spoon spinach sauce over chicken and serve.

Roasted Mushroom Salad with Spinach and Chorizo

I wasn't sure what to think of this salad, but decided to give it a go since we had leftover mushrooms and chorizo. When I think of Mexican food, the sides that come to mind are usually refried beans or rice, so adding something a bit more vegetable heavy to taco night seemed like a good idea. This salad actually worked surprisingly well. The lime juice brightens up what had the potential to be too heavy of a dish. You could serve this as a main dish, but it also works well as a side. If you don't have chorizo, Bayless suggests bacon as an alternative.

One year ago: Carrot and Cumin Salad with Coriander
Two years ago: Key Lime Meringue Pie
Three years ago: Chocolate Orbit Cake with Blackberry Cassis Sauce

Roasted Mushroom Salad with Spinach and Chorizo (from Mexican Everyday)

Ingredients
8 ounces Mexican chorizo, casing removed OR 8 thick slices bacon cut crosswise into 1/4" pieces
8 ounces sliced mushrooms (shiitakes, oysters, chanterelles, etc)
1 large red onion, sliced about 1/4" thick
8 ounces salad spinach, long stems removed (we used baby)
3 tbsp olive or vegetable oil
2 tbsp fresh lime juice
1/2 tsp dried oregano, preferably Mexican

1. Heat oven to 425F.
2. Break chorizo into small clumps onto baking sheet with sides or scatter bacon.
3. Sprinkle mushrooms and onion onto meat and roast for 10 minutes.
4. Stir and resturn to oven until onion is browned and meat is fully cooked, 10 more minutes.
5. Meanwhile, place spinach in large bowl.
6. In a small bowl, combine olive oil, lime juice, oregano, 1/2 tsp salt, and 2 tbsp water. Heat in microwave if desired.
7. Sprinkle mushroom-meat mixture over spinach. Drizzle with dressing and toss to combine. Serve.

Stewed Chicken in a Mustard Greens-Spinach Sauce

I feel a little weird posting two saags in one week, but I think I'd feel worse skipping this recipe entirely. If the cook time is too long for you, you could certainly switch to using chopped boneless chicken and reducing the simmer time. You'll still have to invest the time caramelizing the onions, but sometimes time is required for a delicious outcome. I used all mustard greens (using the other half of my $1 mustard green investment!).

One year ago: Cucumber-Sesame Salad
Two years ago: Baked Potato with Barbecued Beef
Three years ago: Cherry Tomato Pizza Margherita

Stewed Chicken in a Mustard Greens-Spinach Sauce (from 660 Curries)

Ingredients
1/2 cup plain yogurt
2 tbsp finely chopped cilantro
1 tbsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp cayenne
1 tsp coarse salt
1/4 tsp ground turmeric
1 chicken, skin removed, cut into 8 pieces
4 tbsp canola oil
1 medium red onion, finely chopped
8 ounces mustard greens, coarsely chopped
8 ounces spinach leaves, coarsely chopped
1 tsp rock salt, pounded

1. Whisk yogurt, cilantro, coriander, cumin, cayenne, coarse salt, and turmeric together in small bowl. Place chicken in baking dish and coat with yogurt mixture. Refrigerate covered for at least 1 hour or overnight.
2. Heat 2 tbsp oil in large skillet over medium-high heat. Add chicken pieces, reserving marinade. Cook chicken until light brown on both sides, 5 minutes per side. Transfer to a plate.
3. Pour remaining 2 tbsp oil into skillet and heat over medium-high heat. Add onion and garlic. Reduce heat to medium-low, cover, and cook, stirring occasionally, until caramel brown, 15 - 20 minutes.
4. Add greens a handful at a time, cover skillet, and allow steam to wilt. Repeat.
5. Stir in reserved marinade and 1/2 cup water. Cook uncovered until greens soften and marinade cooks, 3 - 7 minutes.
6. Return chicken to skillet, meat side down. Spoon greens and sauce over chicken. Cover and simmer until cooked through, 15 - 20 minutes. Remove chicken.
7. Transfer greens and liquid to food processor and process to create a sauce.
8. Spoon sauce over chicken, sprinkle with rock salt, and serve.

Spinach and Mushroom Enchiladas with Tomatillo Salsa

If you've been reading this for awhile, you might have noticed that I have a soft spot for enchiladas. For me, it's always a toss-up between comfort food chili gravy and my decade obsession with tomatillo sauce. In this case, tomatillo sauce combines with ricotta, spinach, and mushrooms for a hearty vegetarian dish. (I think I might be over my mushroom aversion!) This dish is so good that the boy complained that I've given him too many delicious options for leftovers this week ... until I point out that this was (almost) vegetarian (I did fry the tortillas in lard and put chicken stock in the salsa).

To make this a little less time intensive, feel free to make the salsa ahead of time. Assembly of enchiladas is always a pain, but it's well worth it.

One year ago: Tangy Seared Chicken Wings
Two years ago: Curried Lentil Soup
Three years ago: Margarita Risotto

Spinach and Mushroom Enchiladas with Tomatillo Salsa (from The Homesick Texan Cookbook)

Ingredients
Tomatillo Salsa
1 poblano chile
1/2 lb fresh tomatillos, husks removed or 1 11 ounced can of tomatillos, drained
1/2 cup cilantro
2 cloves garlic
1 or 2 serrano chiles, stemmed and cut in half
1 tsp lime juice
1 cup chicken broth
1/4 tsp ground cumin
1 tsp vegetable oil
Filling
1 tsp vegetable oil
10 ounces mushrooms, sliced
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 serrano chile, stemmed and diced
1 lb fresh spinach
2 cups ricotta cheese
1 tbsp lime juice
1/4 tsp cayenne
1/2 tsp ground cumin
1/4 tsp ground cinnamon
Assembly
1 tbsp vegetable oil or lard (you might need extra)
12 corn tortillas
2 cup Monterey Jack cheese, grated

1. Roast the poblano chile under a broiler until blackened. (She says 5 minutes each side, but mine need quite a bit more.) Place in a paper sack and let steam for 20 minutes. Remove from bag, rub off skin, remove stems and seeds, and chop. Place in blender.
2. Meanwhile, bring a pot of water to a boil and place fresh tomatillos inside (you can skip this if using canned). Cook for 5 minutes. Drain and add to blender with poblano chile.
3. Add cilantro, garlic, serrano chiles, lime juice, chicken broth, and cumin to blender. Blend.
4. Heat oil in pot on medium low. Add sauce and simmer on low for 15 minutes, stirring.
5. For filling, heat oil on medium in a large skillet. Add sliced mushrooms and saute for 5 minutes. Add pinch of salt and transfer with slotted spoon to large bowl.
6. Add onion to skillet and cook until translucent, 5 minutes.
7. Add garlic and serrano chile and cook for 1 minute.
8. Add spinach and stir until mixed. Cover and cook for 5 minutes or until wilted.
9. Season spinach with salt and pepper, drain, and add to mushrooms.
10. Stir ricotta cheese, lime juice, cayenne, cumin, and cinnamon into mushroom-spinach mixture.
11. Preheat oven to 350 and grease large baking dish.
12. In a skillet, heat up oil or lard on medium heat. One at a time, heat tortillas.
13. Drip heated tortillas in salsa (or brush them with salsa). Add 1/4 cup filling to tortilla and roll. Place in greased baking sheet. Repeat until all tortillas have been filled.
14. Pour salsa over enchiladas and top with grated cheese.
15. Bake for 15 minutes or until cheese is lightly browned and bubling.

Fall-Apart Beef Cubes with Spinach and Coconut

I'm not entirely sure where this month has gone. Between travel and wedding planning, the days seem to just disappear. So it should come as no surprise that two things are happening. First, I'm getting a bit lazy about posting recipes (of course that means this recipe represents the best of the week!). Second, I had a mild panic attack this week when I realized that a new meat CSA box would be coming soon and I hadn't made too much progress on the contents of our freezer. The only problem with our meat CSA box is they love to give us beef stew meat. While this may seem like an ideal thing to have in the winter (not that it's really winter here. Hello, sunny 17 degree winter!), I'm not really a bit fan of many stews. Luckily for me, this recipe popped up on my search. It requires a bit of planning ahead with the marinade, but the dish itself cooks in just over an hour with very little effort, so it's great to toss on while you're trying to do other things (such as ridiculous wedding arts and craft projects). The beef gets a nice bit of kick from the cayenne and turns a lovely shade from the turmeric. The tamarind gives it a nice tang and the greens and coconut combine to make it feel lighter and fresh. For those of you who don't like the texture of coconut, I honestly didn't notice it at all with everything else going on (I used finely shredded and once it had been soaked, it loses the tough texture and just gives the coconut flavour). I used arugula instead of spinach because that's what I had on hand. It gave it a nice extra kick. I also used less than a half pound of baby arugula which doesn't seem to disintegrate as much as spinach so it was still quite a bit of greens in there.

One year ago: Brie with Ligurian Olive Paste
Two years ago: Whole Wheat Jam Muffins
Three years ago: Cauliflower and Camembert Soup

Fall-Apart Beef Cubes with Spinach and Coconut (from 660 Curries)
Ingredients
2 tbsp plain yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp coarse salt
1/2 tsp ground turmeric
1/2 tsp cayenne
1 lb boneless beef cut into 1" cubes
2 tbsp canola oil
1 lb fresh spinach leaves
1 cup shredded fresh coconut or 1/2 cup shredded dried unsweetened coconut, reconstituted
1 tsp tamarind paste

1. Whisk the yogurt, ginger paste, garlic paste, salt, turmeric, and cayenne together in a medium bowl. Add beef and toss to coat. Refrigerate, covered for at least an hour or up to overnight.
2. Heat oil in a medium saucepan over medium-high heat. Add beef and marinade. Cook, uncovered, stirring until liquid is absorbed and oil starts to separate, 10 - 15 minutes.
3. Pour 1 cup water into pan and scrap to deglaze. Simmer uncovered until water is absorbed and oil separates, 10 - 15 minutes.
4. Pour 2 cups water into pan and bring to a boil. Lower heat to medium, cover, and simmer stirring occasionally until beef absorbs liquid and is tender, 30 - 40 minutes.
5. Add a handful of spinach to pan, cover, and wilt. Mix and repeat until all the greens are wilted, about 5 minutes.
6. Stir in coconut and tamarind paste. Simmer, uncovered, stirring to warm coconut, about 5 minutes. Serve.

Sri Lankan Crabs with Spinach and Coconut Milk

Oh my! The sweetness of crab combined with a little kick of heat and the creaminess of coconut milk. It really doesn't get much better than that. Best of all, all this dish really needs is some rice (may I suggest this Sri Lankan rice dish?) to form a complete meal.

One year ago: Watercress, Pistachio, and Orange Blossom Salad
Two years ago: Sun-dried Tomato and Olive Muffins
Three years ago: Tomatillo Sauce

Sri Lankan Crabs with Spinach and Coconut Milk (from 660 Curries)
Ingredients
8 live blue crabs or 1 lb uncooked or cooked crab meat
5 large garlic cloves
2 lengthwise slices ginger (2"x1"x1/8")
1 tsp black peppercorns
1 tsp black or yellow mustard seeds
2 tbsp canola oil
1 small red onion, finely chopped
1 tbsp Untoasted Sri Lankan Curry Powder
1 tsp cayenne
1 large tomato, cored and finely chopped
1 1/2 tsp coarse salt
2 fresh green chiles, stems removed and cut in half
2 cinnamon sticks
3 cups coconut milk
1 lb baby spinach
juice of 1 lime

1. If using live crabs, boil them to put them to rest and remove meat from crab.
2. Put garlic, ginger, peppercorns, and mustard seeds in mortar and pound with pestle to a pulpy, gritty paste.
3. Heat oil in a large saucepan over medium-high heat. Add onions and paste and stir-fry until light brown, 3 - 5 minutes.
4. Sprinkle in curry powder and cayenne and cook 1 minute.
5. Stir in tomato, salt, chiles, cinnamon sticks, and coconut milk.
6. Bring to a boil and stir in crabmeat. Lower heat to medium, cover pan and simmer until crabmeat is cooked (or warmed through if using already cooked meat).
7. Stir in half of spinach and simmer uncovered until it wilts. Repeat.
8. Stir in lime juice and serve.

Pan-Grilled Sea Scallops

I couldn't resist some beautiful fresh sea scallops at the farmer's market. Even better, they were only $12/lb. I could get very used to the cheaper seafood here.

There were only 2 scallop recipes in 660 Curries. The other seemed more appropriate because it would use some bell peppers and onions, but I couldn't pass on the combination of peanuts and spinach. The recipe calls for baby spinach, but I used chopped regular spinach. The spinach/peanut combination is so good that August said he would've been happy to eat as a side even without the scallops! Of course, the scallops themselves were great (the author says you can also use shrimp or other fish). I was proud of myself for finally being able to give scallops a nice sear. It's amazing what a difference a fresh product makes!

As a final word of warning, the masala in this is unique. It's worth taking the time to make it as it adds a lot to the dish.

One year ago: Basil, Hazelnut, and Chocolate Cupcakes
Two years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Three years ago: Asparagus with Goat Cheese and Lemon Pasta

Pan-Grilled Sea Scallops (from 660 Curries)

Ingredients
1 lb large sea scallops
1/2 tsp ground turmeric
2 tbsp canola oil
6 medium garlic cloves, finely chopped
1 lb baby spinach, rinsed
1 tbsp kolhapuri masala
1 tsp coarse salt

1. Combine scallops with turmeric in medium-size bowl. Refrigerate, covered, for 30 minutes or up to overnight.
2. Pour peanut into food processor and pulse until the consistency of coarse bread crumbs.
3. Heat oil in large skillet over medium heat. Add scallops, arranging in a single layer.
4. Sear scallops for 3 - 5 minutes on each side until light brown. Transfer to a plate.
5. Add garlic to skillet and stir-fry until light brown, 1 minute.
6. Add spinach leaves to skillet, cover, and cook until wilted, 5 - 8 minutes.
7. Stir in masala and salt.
8. Add scallops (with liquid) to skillet and cover with wilted spinach. Cook until scallops are firm, 3 - 5 minutes.
9. Transfer scallops to a serving platter.
10. Add peanuts to spinach in skillet and stir to combine. Simmer to allow sauce to thicken, 2 - 4 minutes.
11. Spoon spinach-peanut mixture over scallops and serve.

Kolhapuri Masala
1 cup dried red Thai or cayenne chiles
1/2 cup shredded dried unsweetened coconut
2 tbsp white sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp black or yellow mustard seeds
1 tsp fenugreek seeds
4 blades mace or 1/4 tsp ground mace (add with Kashmiri chiles if using ground)
2 bay leaves
1 tsp canola oil
2 tbsp ground Kasmiri chiles or 1/2 tbsp cayenne + 1 1/2 tbsp sweet paprika

1. Combine all ingredients except ground in a medium-size boal and stir to coat with oil.
2. Preheat medium skillet over medium heat. Add oiled spices and roast until chiles blacken, coconut turns dark brown, and spices are fragrant, 3 - 4 minutes.
3. Transfer to plate to cool.
4. Grind in a blender.
5. Stir in ground spices and store.

Yellow Split Peas and Spinach in a Yogurt-Peanut Sauce

This isn't an attractive dish, but it does taste like comfort food. The flavours all work together very nicely, even for someone who usually isn't a huge fan of yogurt.

Two years ago: Baked French Toast with Raspberries and Walnuts

Yellow Split Peas and Spinach in a Yogurt-Peanut Sauce (from 660 Curries)

Ingredients
1 cup yellow split peas
280g spinach leaves, well-rinsed
2 tbsp unsalted dry-roasted peanuts
2 fresh green Thai, cayenne, or serrano chiles, stems removed
1 cup plain yogurt
2 tbsp chickpea flour
1 1/2 tsp coarse salt
1/4 tsp ground turmeric
12 - 15 fresh curry leaves
2 lengthwise slices gender, cut into matchstick-thin strips (2.5"x1"x1/8")
2 tbsp ghee or canola oil
1 tsp black or yellow mustard seeds
1/4 tsp ground asafetida

1. Place split peas in medium saucepan. Fill with water and rinse peas. Drain. Repeat 3 or 4 times until water is clear. Add 3 cups water and bring to a boil, skimming off foam.
2. Add spinach a few handfuls at a time, stirring until it wilts. Reduce heat to medium-low, cover, and simmer until split peas are tender and spinach is olive green, 30 - 35 minutes.
3. Meanwhile, combine peanuts and chiles in mortar. Pour until it forms a chunky mass.
4. In medium bowl, whisk together yogurt and 1/2 cup water. Sprinkle in chickpea flour and whisk. Stir in salt, turmeric, half of curry leaves, and ginger. Stir in pounded peanut mixture.
5. When peas are tender, mash with a potato masher until leaves break down and some of the peas squish.
6. Stir in yogurt sauce and bring to a boil over medium-high heat. Lower to medium and simmer until sauce has thickened, 15 minutes.
7. Heat ghee in small skillet over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping. Remove from heat and sprinkle in asafetida and remaining curry leaves.
8. Stir mustard and leaf mixture into curry. Serve.

Carrots with Wilted Spinach in a Peanut-Coconut Sauce

I liked this recipe quite a bit more than I expected given I mostly chose it as a way to use up some carrots. The carrots didn't seem to have much flavour in the dish, but the peanut and coconut worked wonderfully together. It does generate quite a bit of sauce (I might cut back the water a bit next time), but the sauce is lovely with the coconut and a slight yellow hue from the turmeric. The heat from the chiles was just the right amount and not overly aggressive.

One year ago: Tagliatelle with Prosciutto and Orange
Two years ago: Fajita Steak Quesadillas

Carrots with Wilted Spinach in a Peanut-Coconut Sauce (from 660 Curries)

Ingredients
1/4 cup peanuts
2 tbsp sesame seeds
2 tbsp shredded dried unsweetened coconut
3 dried red Thai or cayenne chiles
2 garlic cloves
2 tbsp canola oil
1/4 tsp ground turmeric
450g carrots, peeled and thinly sliced crosswise
1 tsp coarse salt
1 tsp sugar
113g spinach, coarsely chopped

1. Combine peanuts, sesame seeds, coconut, chiles, and garlic in food processor and pulse to form a coarse blend.
2. Heat oil in a medium skillet over medium heat. Add peanut mixture and fry until honey-brown and fragrant, 1 - 2 minutes.
3. Sprinkle turmeric on and stir in.
4. Add carrots, salt, sugar, and 1 cup water. Heat to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally until tender, 12 - 14 minutes.
5. Stir in spinach until wilted. Remove from heat and serve.

Chile-Coconut Braised Beef

I noticed this recipe a couple of weeks ago when we were in a warm spell. I mentally filed it away for a cold, rainy weekend when I needed a pick-me-up. Unhappily, such a weekend occurred, but happily I did have this dish to cheer me up. This is a satisfying, flavourful dish. I soaked up the very last bit of sauce with bread and may have briefly considered licking the bowl. The original recipes calls for boneless short ribs, but I couldn't find any relied on regular beef stewing meat instead. I reduced the cooking time slightly as well. I also had a bag of spinach that needed to be used up, so I added that to the dish. It gave the dish an extra bit of colour and saved me the trouble of cooking up a side. The recipe below is my modification with slightly reduced meat to make sure there's enough sauce for the spinach addition.

Chile-Coconut Braised Beef (slightly adapted from Cook This Now)

Ingredients
750g boneless beef short ribs or stewing meat, cut into 2" chunks
1 1/2 tsp kosher salt
1 tsp chili powder
1/2 tsp black pepper
1 tbsp vegetable oil
4 garlic cloves, minced
2 jalapenos, minced
2" ginger, grated
1 shallot, minced
1/2 tsp cumin seeds
1 can coconut milk
juice and zest of 2 limes
250g spinach, roughly chopped
chopped cilantro and scallions for serving

1. Preheat oven to 300F.
2. Season beef with salt, chili powder, and pepper.
3. In a Dutch oven, heat oil over medium-high heat and brown beef. You may need to do this in batches.
4. Add garlic, jalapenos, ginger, shallot, and cumin seeds, stirring until fragrant and golden, 2 minutes.
5. Stir in coconut milk, lime zest and juice, and 1/2 cup water. Bring to simmer.
6. Cover and transfer pot to oven. Cook until beef is very tender, 2 - 2.5 hours.
7. Remove pot from oven and heat over low heat, add spinach in handfuls and stir in until spinach is wilted into the dish.
8. Serve garnished with cilantro and scallions with something to soak up the sauce.