Spinach Archives • Mushroompride

One Pot Spinach Tomato Spaghetti – Delishar

I hear you! Quite a number of you have asked for vegetarian recipes, in the option to comment during my Mayer Airfryer Giveaway. This easy one pot recipe has the variation for a vegetarian version. 🙂 Simply substitute the chicken stock to vegetable stock as the base stock for the recipe, and you’ll get yourself a one pot vegetarian meal!

At first I was afraid that I will have to fight the kids during dinner to finish up their food. You know, because it’s not ‘unhealthy’ looking. Kids, they love their Chicken Nuggets, French Fries, Fish and Chips, Burger, and Chicken Tenders. Basically anything that looks like it’s been fried. But boy was I surprised that dinner was an easy feat that night! The 2 little girls looked at their plate, then dubiously picked up a forkful, and started nibbling. Then my first born, also the picker one, turned to me and said, “Mmmm! Mom, I like it!”. I probably mouth a “Phew” and “Yay” at the same time. Dinner was polished off their plate in no time. That for me is the best thank you ever!

As a cooking blogger, I do plan for meals to be posted on my cooking blog. As a working mom, it leaves me with limited amount of time to do so as well. Therefore, I cook as much as I can on the weekends, or on days where I have a little more time to spare. It is recipes like this, that makes cooking less daunting for busy moms like myself. I’m sure that even my helper, who is an avid follower of my cooking blog appreciates recipes like that too. Little prep, with very little clean up. That leaves her with more time in the day to finish the household chores so she can retire for the evening much earlier.

Alright, enough of my ramblings. If you like to see more recipes like this, drop me a comment. If you tried a recipe from my cooking blog, I’d love to hear from you. Or simply drop me a note to say hi! 🙂

This recipe was made in my 26cm Le Creuset French oven, you can simply multiply the recipe to feed more!

Tomato Spinach Pasta Process

One Pot Spinach Tomato Spaghetti

Delishar

250 g instant spaghetti
800 ml low sodium chicken/vegetable stock
1/2 medium onion sliced
6 cloves garlic minced
1 cup cherry or grape tomatoes halved
1 tbsp olive oil
salt and pepper to taste
2 cups baby spinach

Heat dutch oven and add olive oil.
Saute onion until soft, then add garlic and saute for 30 seconds.
Add tomatoes, and saute for a minute.
Then add stock, pasta, and season with salt and pepper.
Bring to boil, lower heat to medium low.
Cover and allow to cook for 7-8 minutes.
Uncover, and stir in spinach until wilted.
Remove from heat, and serve immediately.

Tomato Spinach Pasta

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Blueberry Halibut with Feta Spinach Cauliflower Mash – Delishar

I love Halibut. I love the delicious firm and meaty texture of this lovely white fish known as the largest flatfish in the ocean. Due to the firmness of the flesh, it can withstand a more robust cooking just be careful not to overcook, or it’ll dry out. I like searing the fish with very little seasoning as I feel that by doing so, it accentuates the natural flavour of the fish. And searing the fish helps to keep the flesh moist. There is nothing worse than to mask the delicious taste of quality seafood with tons of spices.

I got my supply of Alaskan Halibut from The Alaska Guys (TAG). I’ve collaborated with them for a while now, and they have never failed to supply me with the best quality Alaskan seafood. I’ve learnt a lot about Alaskan seafood and the fishery industry from Kevin, the founder or TAG. I’ve found out that Atlantic halibut is classified as endangered species, while halibut around Greenland is considered threatened. However, the Halibut from TAG are sustainable line-caught Pacific halibut. I found that interesting as I had no idea that there are such differences, and of course I want to support sustainable seafood.

Halibut with blueberry sauce 9

I also found out that the ‘halibut’ we get from out local markets here are usually turbots. Turbot is also a flatfish similar to halibut, but it isn’t halibut. Turbots are smaller, wider, kind of rounder in appearance. While Halibuts are bigger fish, and longer with a white bottom side. That made me feel slightly cheated. I mean, I don’t want to be playing for a good glass of wine, only to be served grape juice cause it kind of looks alike. Well, not that bad but you get the gist.

Anyway, back to this delicious meal I made. The husband claimed that this meal topped all the other meals and is now on his top 10 favourite list. He loved the texture of the fish, with a slightly crisped up golden crust, and moist lovely flesh that flakes off piece by piece. The blueberry sauce was a suggestion from Kevin. He said that his mom used to make a blueberry sauce to serve atop fish, and asked if I can recreate it.

The sauce was absolutely delicious! It paired nicely with some chicken breast the next day too! The husband and I loved it so much. The husband also commented that this was the best cauliflower mash recipe I’ve made. All in all this meal was a very satisfying low-carb meal that I will be making again sometime soon.

Halibut with blueberry sauce process

Pan-Seared Halibut with Fresh Blueberry Sauce

Delishar

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Fresh Blueberry Sauce

1 Cup fresh blueberries + 2 tbsp fresh blueberries
1 tbsp brown sugar
1 tsp lemon juice
1-2 sprigs thyme

Pan Seared Halibut

4 fillet of Halibut about 200g each
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil

Pat dry Halibut fillets, and season both sides with paprika, salt and pepper.
Start cooking the sauce.
Place 1 cup fresh blueberries in saucepan together with sugar, lemon juice, and thyme.
Simmer for 3 minutes, and then add the remaining 2 tbsp of blueberries.
Allow to simmer for another 1-2 minutes until syrupy.
Remove from heat and set aside.
Heat a frying pan on medium high, and add oil.
When oil is shimmering, sear fish presentation side down.
Do not touch or flip it for 3-4 minutes to get a nice golden sear.
Flip and allow to cook for another 2 minutes or until done.
Serve with sauce over fish.

Spinach and Feta Mashed Cauliflower

Delishar

Serves 4-6

1 medium head cauliflower cut into small florets
2 tablespoons butter
1/4 cup cream cheese
1 cup cooked fresh spinach squeezed of excess liquid and coarsely chopped
1/2 cup feta crumbled
2 tbsp chopped spring onions
1 tbsp chopped cilantro
Milk to taste
Salt and pepper to taste

Steam cauliflower until fork tender, about 10 minutes.
Mash the cauliflower with a food processor along with butter and cream cheese.
Add enough milk to bring the mashed cauliflower to the desired consistency.
Mix in spinach, feta, cilantro, and green onion.
Season with salt and pepper to taste.

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

Halibut with blueberry sauce 6

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Trio Eggs Spinach in Superior Stock – Delishar

Whenever we get to eat out at a Chinese restaurant or tze char store, I will always order this particular dish as part of our multi-dish meal. My favourite part of this dish is the ultra flavourful broth. And because it is pretty soupy, I can use it to moisten my girls’ rice and flavour it at the same time.

The century egg, and salted egg add so much umami-ness to the broth. And the beaten egg added at the end helps to thicken the broth and bind everything together. My girls and the husband are big fans of this dish as well. Although they will skip the salted egg, and century egg. Leaving it all for me to enjoy! Lol!

If you look at the recipe, you’ll see that I listed 2 choices of stock base. Honestly, I prefer using ikan bilis stock as compared to chicken stock. I feel that it gives it a richer, deeper flavour. Where else, chicken stock gives it a lighter, cleaner taste. So that’s a personal preference. You can even go half and half if you can’t decide!

Trio Eggs Spinach in Superior Stock

Delishar

250 g – 300g Chinese sharp or round spinach
1 century egg sliced into wedges
1 salted egg cooked and sliced into wedges
1 large egg beaten
2-3 tsp wolf berries
2 cups ikan billis stock or chicken stock
3 cloves garlic peeled & lightly smashed
1 tsp sugar
1/2 tsp sesame oil
salt and white pepper to taste

Peel off fibrous layer of the stems, separate leaves from stems.
Then cut stems into 1-1/2 inch length.
In a wok, bring stock to boil.
Add in wolf berries, and garlic. Cover and allow to boil for 1 minute.
Then add in stems into boiling stock.
Season with sugar, salt, and white pepper. Cover and allow to cook for 1 minute.
Add in century egg and salted egg, then cover and cook for 2 minutes.
Then add in leaves, and cover to cook until wilted, about 2 minutes.
Next, stir in beaten egg and allow it to set.
Remove from heat, and drizzle in 1/2 tsp sesame oil.
Serve immediately.

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Mushrooms & Spinach Cauliflower Risotto – Delishar

A while ago, I saw a recipe that uses cauliflower instead of arborio rice to make risotto. Not only is it healthier, it is also so much easier to make! No need to stand at the stove to stir and stir, no need to ladle in stock bit by bit, and no need to fuss about getting the rice to the perfect consistency. But you’d still end up with a delicious plate of ‘risotto’ and a low-carb one too!

The only difference is that you will not get that creamy texture of risotto. Not with this recipe because it is vegan and whole30 compliant. I’m sure it can be achieved by subbing stock with heavy cream and grated parmesan cheese. That would make it more of a Keto meal, and a really yummy one too! 🙂

Mushroom & Spinach Cauliflower Risotto

Delishar

1 kg cauliflower processed into rice in food processor
200 g Shimeji mushrooms separated
200 g white button mushrooms sliced
1/3 cup diced yellow onion
3 cloves garlic
120 g baby spinach
1/2 cup vegetable stock
4 sprigs of fresh thyme
3 tbsp olive oil
Salt and black pepper
Fresh thyme leaves to garnish

Cut cauliflower into florets and process in food processor to get rice like grains.
Heat pan on medium heat and add 1 tbsp oil.
Saute onion until translucent.
Add another 2 tbsp olive oil and saute mushrooms until tender and browned.
Add garlic, thyme, and season with salt & pepper.
Cook for 30 seconds.
Then add the last tbsp of oil together with the cauliflower rice.
Cook for 3 minutes then add stock and season with salt and black pepper to taste.
Cook until stock is almost absorbed, then add spinach to cook until wilted.
Remove from heat and serve garnish with fresh thyme.

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Palak Paneer / Spinach Cottage Cheese (Gluten-free, Keto) – Delishar

Alongside Aloo Gobi, we would always order Palak Paneer when we visit an Indian restaurant. We love the combination of warm spices marrying with creamy spinach puree. It works so well as a dip for flatbread and as a saucy dish that goes perfectly with basmati rice. My husband and girls aren’t too fond of paneer, which means I get to have them all to myself. Win for me, I’d say. When we had our homemade Indian dinner, it was a no-brainer for me to make our own Palak Paneer (IG cooking story here).

The struggle we usually have while dining out, especially when spices are involved is that most places aren’t able to truly tone down the spiciness level to suit the kids’ tolerance to heat. Most of the time, it’s too spicy for them even if the kitchen tried to tone it down a notch.

The good thing is that home-cooking allows us to cater to our family’s preference and tailor the spices to suit the kids’ tolerance level. That way, everyone at home will be able to enjoy all the dishes. Cooking at home also saves us quite a bit of $$ as compared to dining out! Here’s how I made my Palak Paneer.

Palak Paneer (Gluten-free, Keto)

Sharon Lam

Spinach puree:

300 g Spinach
1 green chilli , chopped & seeded (optional)

Spice mix:

1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp chilli powder (optional)
1 tsp garam masala

Others:

200 g paneer/cottage cheese or tofu
1 small yellow onion diced
1 tomato diced
2 tbsp garlic ginger paste
1/2 tsp cumin seeds
1 bay leaf
2 tbsp ghee
1 tsp fenugreek leaves
Salt to taste

Garnish:

2 tbsp Cream / coconut milk
Julienned red chilli
Julienned ginger

Bring a pot of water to boil, then blanch spinach for 30 seconds.
Dunk spinach in ice water to stop the cooking process.
Drain and transfer to food processor together with green chilli. Blend to puree.
In a pan, melt ghee and add cumin seeds to cook for 30 seconds.
Add onion, tomato, and bay leaf. Cook until soften.
Add garlic ginger paste and spice mix. Continue cooking until well blended.
Add spinach puree and mix to combine.
Season with salt to taste and add water to your desired consistency.
Allow to simmer on low heat for 5-6 minutes.
Then add the paneer or tofu and cook for another minute.
Garnish and serve.

Use tofu and coconut milk for dairy-free option.
Ghee is lactose-free but can be substituted with coconut oil.

Keyword cheese, delishar, easy, gluten-free, indian, keto, simple, spices, spicy, spinach, tofu, vegetarian

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Mango Chicken Sausage on Spinach with Roasted Tomatoes – Delishar

Sausages have been quite the staple at the Kay household and rightly so because it tastes so good! However, good sausages are quite pricey to buy from stores. I’m talking about the real raw meat sausages in the casing, not the with added fillers or pink in colour. In an attempt to save some money and know exactly what goes into my meat, I made my own with herbs and mango to lend some sweetness.

To simplify things, I shaped them into patties to pan-fry instead of stuffing them into casing. Usually, I’d make a large batch of it, cook it, and freeze them for use later on. It goes well with everything, keep some raw sausage meat to use for your taco stuffing, or make bigger patties for burgers.

This recipe has been a winner with the family. The girls love having them on little slider burgers when I’m in a pinch for time to make lunch or dinner. It’s low-fat, paleo, whole30 approved, gluten-free and can be adapted to make it Keto just by opting out on the mango. This whole meal is quick to put together, healthy, and looks extremely appealing! Nuff said, let’s cook!

Mango Chicken Sausage on Spinach with Roasted Tomatoes

Prep Time 10 minutes

Cook Time 15 minutes

Mango Chicken Sausage

220 g minced chicken
¼ cup finely diced mango
2 tsp chopped spring onions
1/8 tsp red pepper flakes
½ tsp garlic powder
¼ + 1/8 tsp salt
1 tsp olive oil

Spinach with Roasted Tomatoes

220 g mango sausage
40 g baby spinach
8 cherry tomatoes halved
65 g white button mushroom sliced
1 clove garlic minced
1 tbsp olive oil

Mix all ingredients for Mango Chicken Sausage together
Form 4 patties from the chicken sausage mixture.
Heat pan on medium-high with 2 tsp olive oil and cook chicken sausage for 2-3 minutes each side, until cooked through. Transfer to a serving plate
Add 1 tsp olive oil, and cook mushrooms until brown, about 2-3 minutes.
Then add garlic and tomatoes, cook for 45 seconds.
Add spinach, season with salt and pepper, then cook until wilted.
Serve with Mango sausage.

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Breakfast Scrambled Eggs & Spinach on Portobello Bun – Delishar

Breakfast is the most important meal of the day. I’m sure you have heard that multiple times in your life. To me, breakfast is the meal that I look forward to the most. It is also one of the toughest meal to plan, imo. That’s because it needs to be speedy, nutritious, delicious, and visually appealing. Got to start the day right, am I right? 😀 Here I have a Whole30, Keto, Paleo, and GF compliant breakfast recipe for you.

You can prep the mushroom the night before in order to save some time. However, removing the gills is pretty quick and easy. Just use a spoon to scrape it all out. You can use another heavy pan to press down on the portobello when cooking it on the pan, which helps it cook more evenly. Sprinkle with a touch of smoked paprika or smoked chilli powder for an added depth of flavour.

Scrambled eggs and Spinach on Portobello Bun

Prep Time 5 minutes

Cook Time 15 minutes

2 large portabello mushrooms
4 eggs beaten
100 g spinach
¼ tsp onion powder
¼ tsp garlic powder
3 tbsp olive oil
Salt and black pepper to taste
Pinch of smoked paprika

Remove the stem of the Portobello mushroom. Use a spoon to scrape off the gills, and discard.
Brush on olive oil onto the top and bottom of the Portobello, season both sides with salt and black pepper.
Heat pan on medium-high heat, and cook Portobello mushroom for 3 minutes on each side until tender.
Wipe pan, and add 2 tsp olive oil over medium heat.
Add spinach, season with garlic powder, onion powder, salt and pepper, and saute until just wilted.
Add another 2 tsp of olive oil and add in eggs.
Stir continuously until curdled, season with salt and pepper.
Remove from heat when eggs are almost set.
Serve over spinach and Portobello mushroom.