Simple spinach with an Indian flair

Cooking does not always have to be complicated in order to taste good or be good for you.  Spinach is highly nutritious and is used in many cuisines.  Originating in Asia, it has spread around the world.  Best used fresh from your own garden, it begins to lose nutritional value after just a few days.  One good way to overcome this (especially out of season) is to use frozen spinach.  An added virtue of frozen is that a side dish of spinach can be prepared with almost no effort as you are working on the main course.Frozen spinach does not need to be rinsed, trimmed, or chopped.

This dish is a tabula rasa, or blank slate, which takes on the characteristics of the spices you use.  I prefer an Indian style using turmeric and hot pepper flakes, but you could make it Italian by using oregano and thinly sliced garlic.  There is a bit of dairy added near the end to make the dish slightly creamy.  I like low-fat cream cheese, but you could substitute plain yogurt, cottage cheese, feta, or whatever you like.  Experiment and have some fun.   

1 Tbs. EVOO

1/8 tsp. turmeric

Freshly ground black pepper

A few hot red pepper flakes to taste

1 10oz. package of frozen spinach (chopped is my favorite)

1 Tbs. low-fat cream cheese

Heat oil in a small skillet (large enough to accommodate the frozen block of spinach) over medium-low heat.  Add turmeric, black pepper, and hot pepper flakes and stir into the oil.

Remove spinach from package and drop directly into skillet.  Cover and cook slowly for 20 minutes, occasionally turning and breaking up with a wooden spoon.

Once the spinach is completely thawed and has begun to cook,  uncover to allow some of the excess liquid to evaporate.  After 5 or more minutes, add cheese or dairy product, cover, and allow dairy to melt.

Stir well to blend  in the dairy product.  If dinner isn’t ready yet, turn off heat and cover until ready to serve.

Serves two.  Recipe may be easily doubled.

Buon appetito! 

Pinto bean and thyme stew

Thyme is an ancient herb well used by the early Egyptians, Greeks, and Romans, so I guess it’s good enough for us.  Forming a low shrub, the thyme in our back yard garden thrived this year.  Sampling a fresh bit recently, I was struck by its peppery taste and pungent aroma.  Beans!  …I thought… no, pinto beans in particular.  This herb would do very nicely with pinto beans.  So here is the result.  Of course, one could prepare dried beans, soaked overnight, and be a purist, but I am sensitive to the busy parent who must prepare dinner in 20 minutes.  So with a slight sacrifice to perfectionism, here is a quick but tasty dish.    

Use fresh thyme if at all possible.  Green, flexible stems may be chopped up with leaves attached.  For the woody stems, strip the leaves off first with your fingers.  The essential oils of thyme are volatile, so only add to the stew for the last 5 minutes of cooking, else all the good stuff will cook away.

3 Tbs. EVOO

Few flakes hot red pepper, to taste

1 medium yellow onion, diced

1 medium red pepper, seeded and chopped

2 cloves garlic, sliced thin

1 can (6 oz.) tomato paste

2x6oz. cans water

2x15.5 oz cans pinto beans, drained

1 very generous, heaping tablespoon of fresh chopped thyme

Freshly grated black pepper to taste

Freshly grated Pecorino Romano cheese

Warm the olive oil in a deep skillet or Dutch oven to medium heat.  Add the red pepper flakes, onions, and red peppers.  Sauté until onion begins to turn brown, but do not burn.  Add sliced garlic for the last two minutes.

Empty the can of tomato paste then two cans of water (12 oz. in all) and stir till well mixed.  Add pinto beans, bring mixture to boil, then reduce heat and simmer for 15 minutes.  Add fresh thyme and simmer for 5  additional minutes.   Top with freshly grated black pepper and stir well.

Serve topped with Pecorino Romano, and green salad and freshly made garlic toast as sides. 

May be served over rice to make a hearty entrée.  

Buon appetito!