As the summer heat refuses away, I sat in this column with a favorite theme: how to cook a large amount all at once something and then it changes in different courts throughout the week. The goal is, of course, is as little time as possible to spend in the kitchen on hot days.
Recipes for Health
Martha Rose Shulman shows that living food and light, is full of nutrients but by no means ascetic, fun to cook and eat.
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Recipes for Health: Spinach salad with tomatoes, cucumbers and feta cheese (5 August 2010)
Recipes for Health: Spinach Omelet with Parmesan (6 August 2010)
In the local Persian market, you can buy two bags of baby spinach, half a pound for about $ 2. 99, a dollar more than a 6-ounce bag costs in many other areas, I can buy. So last week I bought one of these bags, melted most of the lots and made a plate of spinach every night.
Spinach is green, which comes to mind summer dishes. It is available all year, both in the agricultural markets and supermarkets, will disappear in a matter of minutes, then keep in the refrigerator.
In summer you can for a quick cold soups or omelets, or combine it with tomato pasta simple to use in the season. Spinach contains iron, vitamin A and vitamin C, manganese, folate, calcium, potassium and a host of other nutrients.
Please note: The sodium content may in some brands of bagged spinach high. A 3-ounce serving Dole Organic Baby Spinach, for example, contains 135 milligrams of sodium. The same amount of Fresh Express contains 65 milligrams. The difference may be the solution that some commercial growers use to wash the spinach covered.
Using bags of baby spinach, make sure the values in the package. One serving of 3 ounces (85 grams) should not exceed 70 milligrams sodium.
Pasta with tomato, spinach and goat cheese
This is to do a simple and refreshing summer pasta now, while the tomatoes are at their best.
1 6-ounce bag baby spinach, rinsed, or a bunch (12 ounces) fresh spinach, washed and stemmed
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 pounds ripe tomatoes, peeled, cored and finely chopped or grated
Salt and freshly ground pepper
2 tablespoons chopped basil
3 / 4 pound farfalle or fusilli
2 ounces goat cheese, crumbled
1st Start heating a large pot of water for the pasta. Wash spinach and wilt batches over high heat in large skillet. Transfer in a colander, rinse with cold water and then press. Chop and set aside.
2nd Dry heat the pan and over medium heat. Add the olive oil and garlic. Cook, stirring, until the garlic smells, 30 seconds to a minute. Add tomatoes. Increase the heat to medium high and cook the tomatoes, stirring frequently, until cooked in a fragrant, 10 to 15 minutes. Season with salt and pepper. Add basil and spinach. Keep warm.
3rd When the pasta water comes to a boil, salt generously and add the pasta. dente, until firm to the bite. Add a spoonful of pasta water pan with tomatoes and spinach, drain and immediately melted throw the pasta with tomato mixture, spinach and goat cheese. Serve at a time.
Advance Preparation: spinach is wilted be stored in a covered container in the refrigerator for about four days. You can do this through step 2 several hours before cooking the pasta to be done. Reheat the tomato mixture and spinach, and make sure before using a ladle of pasta water and dilute tossed with pasta and goat cheese.
Nutrition information per serving: 472 calories, 14 grams fat, saturated five grams of fat, 15 mg cholesterol, 70 g carbohydrates, 4 g fiber, 95 mg sodium (no salt added during preparation), 18 grams protein